Summer Squash Pancakes w/ Basil Chive Cream Sauce

14 INGREDIENTS • 9 STEPS • 35MINS

Summer Squash Pancakes w/ Basil Chive Cream Sauce

Recipe

4.0

4 ratings

Author: Carol Peterson
Photos: Jessica Lessard

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Summer Squash Pancakes w/ Basil Chive Cream Sauce

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Author: Carol Peterson
Photos: Jessica Lessard

Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

35MINS

Total Time

$2.07

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Squash, grated

2

Carrots, grated

1

Bell Pepper, diced

1 tsp

4 Tbsp

All-Purpose Flour

1 tsp

Granulated Sugar

1 tsp

Ground Black Pepper

2

Sponsored

Eggland's Best Classic Eggs, separated

egg whites only

as needed

3/4 cup

4 Tbsp

Fresh Basil, chopped

2 Tbsp

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

225

Fat

10.1 g

Protein

7.1 g

Carbs

27.1 g

Love This Recipe?

Summer Squash Pancakes w/ Basil Chive Cream Sauce

Save

Abundant Harvest Organics

AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Cooking Instructions

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step 1

Grate the Carrots (2) and Squash (2). Dice the Bell Pepper (1), and chop the Fresh Basil (4 Tbsp) and Chinese Chives (2 Tbsp).

step 1 Grate the Carrots (2) and Squash (2). Dice the Bell Pepper (1), and chop the Fresh Basil (4 Tbsp) and Chinese Chives (2 Tbsp).

step 2

Combine the Sour Cream (3/4 cup), basil and garlic chives. Store in fridge until ready to serve.

step 2 Combine the Sour Cream (3/4 cup), basil and garlic chives. Store in fridge until ready to serve.

step 3

Shred squash and carrot into a colander and toss with Salt (1/4 tsp). Let stand for 20 minutes.

step 3 Shred squash and carrot into a colander and toss with Salt (1/4 tsp). Let stand for 20 minutes.

step 4

Take handfuls at a time and squeeze all the liquid out using paper towels.

step 4 Take handfuls at a time and squeeze all the liquid out using paper towels.

step 5

Transfer to a large bowl and combine with All-Purpose Flour (4 Tbsp), Granulated Sugar (1 tsp), Ground Black Pepper (1 tsp), and sweet pepper.

step 5 Transfer to a large bowl and combine with All-Purpose Flour (4 Tbsp), Granulated Sugar (1 tsp), Ground Black Pepper (1 tsp), and sweet pepper.

step 6

Using a mixer, beat the Eggland's Best Classic Eggs (2) with Salt (1 tsp) until they form stiff peaks. Fold into veggies.

step 6 Using a mixer, beat the Eggland's Best Classic Eggs (2) with Salt (1 tsp) until they form stiff peaks. Fold into veggies.

step 7

In a heated skillet with Olive Oil (as needed) spoon a quarter cup of the mixture into the pan and flatten with a spoon. Cook until golden brown.

step 7 In a heated skillet with Olive Oil (as needed) spoon a quarter cup of the mixture into the pan and flatten with a spoon. Cook until golden brown.

step 8

Place on a paper towel covered plate to remove excess oil.

step 8 Place on a paper towel covered plate to remove excess oil.

step 9

Sprinkle a bit of Salt (to taste), Ground Black Pepper (to taste), and a dollop of cream sauce. Enjoy!

step 9 Sprinkle a bit of Salt (to taste), Ground Black Pepper (to taste), and a dollop of cream sauce. Enjoy!

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