Ingredients:
- medium Summer Squash/Courgettes (about 1 lb total), grated
- teaspoon Kosher Salt, plus more for draining
- /2 cup All-Purpose Flour (60g)
- large Egg, lightly beaten
- /4 cup Fresh Chives, finely snipped
- /2 teaspoon Lemon Zest, freshly grated
- /4 teaspoon Black Pepper, freshly ground
- tablespoons Neutral Oil (e.g., Rapeseed/Canola), for frying
- /2 cup Crème Fraîche or Greek Yogurt (for serving)
- teaspoon Fresh Lemon Juice (for topping)
Instructions:
- Grate the summer squash/courgettes coarsely. Toss immediately with 1 teaspoon of salt in a bowl and let stand for 10 minutes to draw out moisture.
- Transfer the salted squash to a fine-mesh sieve or clean kitchen towel. Squeeze very firmly to remove as much liquid as possible—this step is crucial for crispness.
- In a clean, dry bowl, whisk together the flour, beaten egg, snipped chives, lemon zest, and pepper until just combined.
- Fold the well-drained squash into the batter mixture until just incorporated. Do not overmix.
- Heat 2–3 tablespoons of neutral oil in a non-stick skillet over medium heat until shimmering.
- Drop 2-3 tablespoons of the mixture per pancake into the hot oil, gently flattening them with the back of a spoon to about 1/2-inch thickness. Do not overcrowd the pan.
- Cook for 3–4 minutes per side until deep golden brown and crisp. Flip carefully.
- Transfer cooked pancakes to a plate lined with paper towels to briefly drain excess oil. Season lightly with a pinch more salt if needed.
- While pancakes rest, quickly stir together the crème fraîche (or yogurt) with the fresh lemon juice to prepare the topping.
- Serve the Summer Squash and Chive Pancakes immediately, stacked, with the zesty cream on the side.