1 Medium-size summer squash
1 Large onion, peeled
3 Large eggs
2 Tbsps chopped fresh chives
1/2 Tsp salt
Dash white pepper
6 potatoes, peeled

Wash, trim and finely grate the summer squash. Grate the onion, and then set both vegetables aside to drain thoroughly. Beat together the eggs and combine with the chives, salt and pepper. Grate the potatoes, blot briefly in paper towels, then stir into the egg mixture. Stir in the reserved squash and onion. Heat a lightly buttered griddle and, using a slotted spoon, drop the batter, a spoonful at a time; cook each pancake until it is brown and crisp on both sides, turning once. As each pancake is finished, set it aside to keep warm. Serve hot, with sour cream or applesauce on the side.

YIELD: ENOUGH TO SERVE 6

source: www.promisedlandcsa.com