Zucchini Pancakes
Of course there’s the usual grilling and roasting. And there’s zucchini bread. I’ve even shredded them for salads. But this is probably my favorite new way of cooking this delicious and abundant summer vegetable.
These pancakes look a lot like potato pancakes, but they are tender instead of crispy because zucchinis don’t have any of that starch from a potato. These taste very fresh and sweet, just how a summer dish is supposed to be.
These are great warm with a dollop of sour cream or creme fraiche. They are also delicious cold for a summer picnic or a midnight snack. I am really into spicy and tangy right now, so I like to dress them up with a few dashes of Tabasco.
You can make them larger and serve them as a light lunch with a simple side salad. You can also make them small and use then as finger food for a party.
I hope you give this a try even if you don’t have any zucchinis in your backyard. Zucchinis are at every farmer’s market right now–fresh, inexpensive and beautiful. You might want to try the recipe with other kinds of summer squash. And if you do, please leave a note and let me know how it turns out!
Zucchini Pancakes
Adapted from “Barefoot Contessa at Home” by Ina Garten
- Zucchini, 2 medium, grated
- Red onion, half of a medium one, grated
- Eggs, 2 extra large, lightly beaten
- All-purpose flour, 6 to 8 tablespoons
- Baking powder, 1 teaspoon
- Salt, 1/2 teaspoon
- Pepper, 1/2 teaspoon
- Olive oil
Preheat oven to 300 degrees F.
Combine zucchini and onion in a large bowl. Stir in the eggs. Add 6 tablespoons of flour, the baking powder, salt and pepper. The mixture should resemble a thick pancake batter. If the batter looks too thin, add the remaining two tablespoons of flour.
Heat a 10- to 12-inch saute pan over medium heat, add enough olive oil to cover the pan. When the oil is hot, lower the heat to medium-low and drop heaping tablespoons of batter into the pan. Cook the pancakes about 2 minutes on each side, or until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more oil and continue to fry the pancakes until the batter is used.
Makes about 12 pancakes. Serve hot with sour cream or creme fraiche.