Golden Summer Squash and Chive Fritters with Zesty Crème Fraîche

Golden Summer Squash and Chive Fritters with Zesty Crème Fraîche

A Taste of Proper Sunshine

Remember that feeling when you finally bite into something truly fresh? That’s what we’re chasing here. I was staring out at my own pathetic little garden patch the other day a bit sad, frankly but look what it gave me: a haul of proper Summer Squash and Chive Pancakes .

If you need a quick flavour upgrade for a dull Tuesday, these are your ticket. They make for a brilliant light summer lunch , trust me on this one.

What Makes These the Best Summer Squash Pancakes?

Loads of folks search for recipes because their Summer Squash Recipes turn out a complete disaster soggy messes, or they fall apart mid-flip. You’re probably wondering: "How do I get these to be crispy squash fritters and not sad puddles?" And, "Can I actually make these without fiddling about for hours?" Yes, you can!

We solve the dreaded mush factor right up front, and I promise these instructions are clearer than what you find on those rushed competitor sites.

Don’t Mess Up the Squeeze!

The absolute make-or-break step for any good chive pancakes —or zucchini pancakes, if that’s what you call them is draining the water. Seriously, you need to treat that squash like it’s holding state secrets; squeeze every last drop out!

We want structure for these savory pancakes , not steam. If you skip this, you’ll end up needing way more flour, and suddenly, you’ve lost that beautiful, garden fresh recipes texture we are aiming for.

Right then, grab your grater. We’ll get this batter mixed up in about five minutes flat once the squash is prepped. A little flour, one egg, those lovely snipped chives, and we are practically done with the mixing part. We’ll get them sizzling hot for that perfect, crisp edge.

You won't even need them for massive summer side dishes —these are happy just being the star of the show.

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Right then, let's get these lovely Summer Squash and Chive Pancakes nailed down. There’s nothing quite like the first bounty of the garden hitting the frying pan a real taste of British summer, wouldn't you say?

These are light, savoury little beauties, perfect for a light summer lunch or perhaps as a summer side dish to a nice piece of grilled salmon. If you’ve got a glut of courgettes staring you down, these Summer Squash Pancakes are the ticket.

Core Shopping List

We need good ingredients here, but don't sweat it if you can’t find something specific. Start with the squash itself. Grab 2 medium squashes (about 450g) . The key is firmness; they should feel heavy for their size and the skin should be taut no rubbery bits!

For the flour, measure out 60g (1/2 cup) of standard all-purpose stuff; for this recipe, the cheap stuff is absolutely fine, we aren't making a showstopper Victoria Sponge, are we?

My one non-negotiable splurge is the chives. You need about 8g (1/4 cup) freshly snipped . They give the dish that gentle oniony lift that makes these Chive Pancakes sing.

For frying, use a neutral oil, like rapeseed (what us Brits call it), around 45ml (3 tablespoons) .

Flavour Architecture

This is where we build the taste. Salt is crucial, not just for flavour, but for texture. We use 1 teaspoon of Kosher Salt initially to draw the water out of the squash. Don’t skip that step!

The lemon zest just half a teaspoon —cuts through the richness beautifully. It stops these Squash Fritters from feeling heavy.

If you don't have chives, you have options. My first back-up is using spring onions, just the green tops, for a slightly punchier flavour. Alternatively, for a different vibe in these Summer Squash Recipes , swap the chives for finely chopped fresh dill it works wonders with creamy toppings.

My own little trick? Sometimes I add a tiny pinch of dried ground coriander in with the flour; it gives a subtle warmth without dominating. These are meant to be wonderfully fresh Garden Fresh Recipes , so keep the aromatics bright.

Equipment & Mise en Place

You don't need a Michelin star kitchen for these. A box grater is essential for getting the right texture for your Zucchini Pancakes (as folks often call them). The single most important tool, though, is something to squeeze with. Seriously.

After salting the squash, you need to wrap it in a clean tea towel and squeeze like you mean it. I learned the hard way once that a weak squeeze leads to a pile of sad, flat pancakes. Get all that water out!

Before you even think about heating the pan, have your flour, egg, zest, and chives mixed together in one bowl, and the drained squash ready in another. Once they meet, you want to get them into the hot oil —around medium heat on the hob straight away.

If they sit, they get watery, and that’s the kiss of death for crispy Savory Pancakes . Aim for that beautiful, crisp golden edge in about 3– 4 minutes per side . That sound of the sizzle when the batter hits the pan?

That’s the sound of a proper Light Summer Lunch being made, folks.

Before You Cook

Right then, let’s talk prep. This is where we stop those rival bloggers bragging about how crisp their Summer Squash and Chive Pancakes were. The biggest secret to fantastic Squash Fritters ? Getting the water out. Seriously.

I’ve seen people rush this step, and what you end up with is closer to damp sponges than golden fritters. After salting the grated summer squash, I usually give it a good 10-minute rest . That’s how long my mate Barry says he waits, and he’s obsessed with timing everything.

Don't worry about over salting initially; we’re drawing out liquid, not seasoning the final dish yet. If you skip the hard squeeze, you're basically guaranteeing those dreaded texture issues. Trust me, squeeze until your hands protest!

Guided Cooking Sequence

This part is quick, so have everything else lined up. We’re aiming for a gorgeous colour and a lovely scent of sizzling chives.

1. Get your non-stick pan smoking hot or near enough! I like to use rapeseed oil; it handles the heat well. We are aiming for medium high heat . Drop a small test batter blob in; if it sizzles instantly and doesn't smoke furiously, you’re spot on.
2. Spoon the batter in, making sure not to spread it too thin. About a half inch thick works wonders for these Summer Squash Pancakes . Cook for 3 to 4 minutes per side. You’ll hear a distinct, satisfying sizzle, and you’ll smell that lovely, nutty aroma when it’s ready to turn. When they are golden brown and look sturdy, flip 'em.
3. As they come out, straight onto paper towels! This is critical for draining any lingering oil. If you're short on time and don't have a stove, an air fryer on 375° F ( 190° C) for about 8- 10 minutes works, though you lose some of that traditional pan-fried crunch. Either way, these Garden Fresh Recipes are winners.

Save-It Section

These Chive Pancakes are definitely best fresh, hot out of the pan. However, life happens. If you make a huge batch (which you should, because they disappear fast!), let them cool completely. Stack them between sheets of baking parchment and wrap them tight in cling film.

They’ll keep in the fridge for a couple of days. Reheating is best done in a dry frying pan over medium heat for a few minutes each side until they crisp up again. Pop them in the microwave and you’ve ruined the texture, mate!

If you’ve gone overboard on the salt and this happens to the best of us don’t panic. Whisk a spoonful of plain yogurt or crème fraîche (something creamy) into the mixture before you fry the next batch. That extra fat and dairy will help buffer the saltiness.

For overly dry Zucchini Pancakes (if you’ve squeezed too hard), a quick brush of melted butter over the hot surface during the second side’s cook time will save them. These are brilliant Summer Side Dishes , but they shine brightest right now.

Enjoy!

Right then, let's get these lovely Summer Squash and Chive Pancakes nailed down. There’s nothing quite like the first bounty of the garden hitting the frying pan a real taste of British summer, wouldn't you say?

These are light, savoury little beauties, perfect for a light summer lunch or perhaps as a side dish to a nice piece of grilled salmon. I always find when the courgettes are coming out of the allotment faster than I can eat them, these squash fritters save the day.

Taste & Texture Upgrades

We want crisp, not chewy, that’s the secret. For a proper chef touch, skip the plain cream. Whisk your crème fraîche with a squeeze of lemon and a tiny grating of nutmeg it sharpens everything up beautifully.

Plating wise, stack three small ones on a plate, dollop the cream right in the middle, and finish with a shower of finely snipped extra chives and a grind of black pepper. I’ve tried the famous Jamie Oliver version of zucchini pancakes before, and honestly, my major fix was the draining stage.

If you don't squeeze the water out properly, you end up with something closer to vegetable mush. These Summer Squash Pancakes rely on being bone dry before they hit the batter.

Nutrition & Dietary Paths

For two of us having this as a main, you’re looking at about 350 calories per plate, mostly coming from the oil we fry them in. They pack a decent amount of Vitamin C from the squash itself. Trying to keep it lighter? Cut the oil down to just one tablespoon and brush it over the pans instead of pouring.

You can swap the flour easily for a gluten-free blend just be mindful that GF flours sometimes absorb moisture differently, so your batter might seem a tad looser. It’s still cracking, though!

Serving & Pairing Ideas

These are brilliant hot, but they are also surprisingly good cold in a packed lunch box later in the week. If you’re storing leftovers, they’ll keep well in the fridge for three days. To reheat, skip the microwave (it’ll kill the crunch!).

Instead, lay them on a baking tray in a 400° F ( 200° C) oven for about six minutes until they crisp up again. They make cracking summer side dishes alongside a simple salad.

Honestly, make a big batch of these garden fresh recipes ; you won't regret it. Now, get grating and let’s get those Chive Pancakes frying!

If you're craving more ideas, explore Ultimate DumpandGo Crock Pot Santa Fe Chicken Creamy Easy Slow Cooker Meals , Easy Chicken and White Bean Enchiladas Silky TomatilloCrema Casserole and My Secret Baked Mini Spinach and Sausage Arancini Recipe .