Victoria's Squash and Zucchini Pancakes

We asked our farmers to send us their favorite recipes using farmers' market fruits and vegetables—whether it's a favorite "go to" meal, something that they make only when a certain fruit or vegetable is at its peak flavor, or an old family favorite that's been handed down to them. This one comes from Victoria of Laurel Glen Farm in Shelton, CT and it uses summer squash and zucchini, which are both plentiful early in the growing season. This one is super-easy and would be a great side dish or a light meal. They're even good the next morning reheated and topped with a farm-fresh poached egg.

Ingredients:

• 3 medium squash and/or zucchini
• 1⁄2 cup flour
• 1⁄2 cup breadcrumbs
• 1⁄2 cup grated parmesan cheese
• 1 egg
• 1 small onion, chopped
• 2 tbsp. oil
• Salt
• Sour cream

 
Directions: 

1. Heat a pan (non-stick if you have it) over medium heat.
2. Peel squash and zucchini using a potato peeler.
3. Using a grater, coarsely shred squash and zucchini into a bowl down to the seeded center.
4. Salt generously and refrigerate for 1 hour.
5. When done, squeeze excess moisture out of salted squash and zucchini using your hands or a towel.
6. To the shredded zucchini and squash, add onion, egg, flour, breadcrumbs, and cheese. Mixture should be moist.
7. Add oil to pan and fry large, flattened spoonfuls of squash mixture, flipping, until golden brown.
8. Serve with a dollop of sour cream on top.

You can use the seeded center in a ratatouille, grilled, or however you wish so that it doesn’t go to waste.