Ingredients
2cupssquash,cooked, shredded from 3½ yellow squash
1egg
1egg white
⅔cupflour
½tspbaking powder
1garlic clove,crushed
⅓cupParmesan cheese
3tbspchives,fresh, chopped
½tspkosher salt
pinchfresh cracked pepper
olive oil spray
Preparation
Add the squash to a medium pot and cover with water.
Bring to a boil and cover. Cook until soft.
When soft, drain, then add to a food processor and pulse for a few times until chopped.
Add 2 cups of squash to a medium bowl.
Combine the squash with the remaining ingredients except for the oil and mix well.
Heat a large skillet on medium heat. When hot, spray lightly with oil and reduce the heat to medium-low.
Drop ¼ cupful of the batter, slightly flattening them with the back of a spoon, and cook a few minutes or until golden.
Turn and cook the other side until golden.
Set aside and repeat with the remaining batter.
