Here in NH and on much of the East Coast, people seem to be trying to get rid of extra squash. Yes it’s one of the most delicious and beautiful vegetables but there seems to be too much of it. Too much organic squash might be a problem for a few people but I put it low on the list of the world’s food related problems. On the way up here, I was offered squash from my sister’s garden as well as from my Aunt’s upstate. Both had plenty of extra and I was happy to take it. On the way to my father’s house here in Concord, NH I saw a bucket of squash by the side of the road with a sign that said “Please leave a quarter for each squash.” Good enough.
So I had a lot of squash to use. The squash in New England is wonderful and it costs very little. Along the squash, my father had some leftovers in his fridge that he wanted to use up before going on vacation. There was a block of cheese from Sandwich Creamery, small creamery that makes wonderful cheddar and ice cream. He also had a couple ears of corn from a small farm near his home, an onion, and a half a yellow tomato. These squash pancakes are filling and a raw corn salad was perfect for cutting through the richness of the dish.
Groceries $3.00/ 2 servings = $1.50 /serving
Grate a pound of yellow squash and half and onion on the largest-holed side of a box grater
Squeeze water out of squash and wrap in a kitchen towel to absorb any additional moisture
Grate 3/4 cup of sharp cheddar
Sprinkle mixture with salt and pepper and mix together
Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium high heat
Shape squash mixture into 2-3 inch diameter patties around an inch thick carefully place in pan
Cook without moving them for 4 minutes, flip and do the same on the other side
While pancakes are cooking, cut the kernels off 2 ears of fresh corn and dice up the other half an onion and the tomato. You could also dice up a cucumber here if you wish.
Add some salt and pepper to corn mixture. To plate, serve pancakes in the middle of the plate and spoon corn salad over the top.
The cheese keeps these pancakes from getting super crispy but the trade off is well worth it. The combination of fresh corn with the melted local cheddar somehow gives the flavor of a perfect southern cornbread despite their being no bread involved.
I’m quite hungry now. Perhaps I should go door to door and see if anyone has any fresh squash cluttering up the house that they want to get rid of. If they can spare the squash, I can certainly spare the 15 minutes it takes make these scrumptious pancakes.