Yellow squash runneth over- "Latkes" and Breakfast Loaf

Summer squash season has rolled in with a vengence! Everywhere I look there is squash- the farmer's market, grocery store, and even my own garden. With all this squash I have been trying to get creative with my squash recipes. Today's offering- yellow squash "latkes" and lemon summer squash breakfast bread. The latkes are an hommage to my grandmother Anita, and the breakfast loaf is a way to trick my son into eating his vegetables- hahaha!

Yellow Squash Latkes

4 cups shredded yellow squash- about 2 medium squash

1/2 cup flour

2 eggs, lightly beaten

1/4 c. grated parmesan cheese (optional)

1 tbsp fresh thyme

salt and pepper to taste

Canola oil to fry the latkes

First, shred the squash- I used a food processor but you can do it by hand as well. 

Next, using a tea towel, squeeze all of the excess water out of the squash.

In a large bowl, combine all of the ingredients and set aside.

In a large pan over medium high heat, heat about 1/8-1/4 inch of oil until it shimmers a bit. Drop squash mixture into the pan to make pancakes of desired size- i like mine to be about 2 inches in diameter.

I find that allows the most even cooking. Fry for about 3 minutes per side, or until golden brown and crunchy. Remove to a paper towel lined plate to drain the excess oil. Enjoy!

Lemon Summer Squash Breakfast Loaf

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup sugar

2 eggs

2 cups yellow squash, shredded and drained

zest of 2 lemons

1/4 c. milk

juice of 2 lemons- divided

1/2 c. confectioners' sugar

Preheat oven to 350 F degrees and butter your loaf pan

Combine the flour, baking soda, and salt in a bowl, set aside. 

Next, cream the butter and sugar together. Once combined add the eggs, one at a time to make sure they are completely combined. Next add the lemon zest, lemon juice, and milk. Add the dry ingredients to the wet gradually to avoid lumps. Now add your squash. Transfer teh batter to your prepared loaf pan and bake at 350 F for 60 minutes, or until a toothpick comes out clean when you test your loaf. 

In a small bowl, combine the confectioner's sugar and lemon juice. once the loaf is cooled, remove the loaf from the pan and glaze with the lemon icing. 

Hope you enjoy! 

K