Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.