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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 4g23%
 Saturated Fat g%
Sodium 521mg
Total Carbohydrate 20g52%
 Dietary Fiber 2g5%
 Sugars 2g5%
Protein 9g23%
Prep Time
Cook Time
Total Time

10 min.

20 min.

30 min.



Squash Fritter Cakes

Squash is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6. Low in calories and savory, great for brunch or as a side for dinner!


2/3 flour
1/2 tsp. of baking powder
2 tbsp. of buttermilk
2 eggs
1 egg white
2 yellow squash (cleaned, quartered)
1/4 cup of shredded pecorino cheese
2 tbsp. or more of chopped chives
1 minced garlic clove
1 pinch of salt
1 tsp. of black pepper grounded
Non-stick spray oil for the griddle if needed.


1Use a medium size pot, heat on hight. Add the quartered squash and over with water until all pieces have 1/2 inch of water over the top. Let simmer until boil. Turn the heat down to medium and cook until squash is tender.
2Once squash is tender remove from heat. Drain and let cool in a colander for 15 minutes. Once it's cooled slightly, place in a food processor or blender and puree until all chunks are smooth.
3In a large mixing bowl. Mix wet ingredients. Add chives and cheese. Add dry ingredient and whisk/mix quickly until incorporated. Be careful not to overmix.
4Heat a griddle. The pancake batter will be a little sticky on the griddle. Spray a little non-stick spray if needed. Ladle 1/4 cup of batter, let cook on one side till small bubble appear. Flip to cook opposite side for 3-5 minutes. Serve while hot with favorite eggs or veggies and fruit.

Cook's Tips:

Three 4 inch pancakes are recommended per serving.