Zucchini Pancakes #recipe by @LeslieKarst

 

Yes, it's now officially summer, which means it's zucchini season! I've already got more than I can eat on my plant, so I thought I’d give you something to do with all those squash you either have in your own garden, or that you discovered when the doorbell rang and you answered it, only to see your neighbor scurrying away with a sly smile on her face. 

 

 

Most recipes for zucchini pancakes require you to salt the grated zucchini and then wring them out in a dish towel, which can be a drag. But this one lets you use the squash un-wrung, so it’s far easier—and quicker to make. You simply add more flour after it’s all mixed until it takes on the consistency of regular pancake batter.

Zucchini Pancakes

(serves 4)

Ingredients

3 med. zucchini (although the round variety are pictured, any type will do)

½ med. onion

3 eggs

1 teaspoon salt

½ teaspoon black pepper

¾ cup flour

1 teaspoon baking power

vegetable oil for frying

sour cream or yogurt (for garnish, if desired)

chopped green onions or chives (for garnish, if desired)

Directions

Preheat oven to 300 degrees F.

Coarsely grate the zucchini into a bowl.

 

 

Coarsely grate the onion.

 

 

Beat the eggs, and add the grated onion and eggs to the grated zucchini.

 

 

Add the salt and pepper and the flour, and stir until well-mixed. 

 

Stir in more flour, a tablespoon at a time, if needed, until the mixture has the consistency of pancake batter.

 

Stir in the baking powder. 

 

Heat a ½ inch of oil in a large, heavy skillet on medium-high heat until the oil is shimmering. Spoon batter into the pan to make small pancakes (3-4” wide), making sure not to crowd them. Lower the heat to medium (and if the pancakes start to cook too quickly, lower it even more).

 

Fry until brown on the bottom and edges, then carefully flip, and continue cooking till browned on the other side. Transfer to a baking sheet on top of paper towels, and keep pancakes warm in oven while you cook the rest of the batter.

 

Repeat the frying process, adding more oil to the pan as necessary, until all the pancakes are done. As they cook, add pancakes to the ones warming in the oven. 

 

Serve topped with sour cream or yogurt and chopped green onions or chives, if desired (see photo at top). 

 

 

🌿 🍋 🌱

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