Zucchini Pancakes
Zucchini season is here! Zucchini are so versatile you can add them to just about anything from baked goods to anything savory. I remember my nieces, Madison and Morgan; they were about 3 and 4 years old at the time. I had a huge zucchini and I wanted them to hold it and for a picture. They didn’t want to hold it because they didn’t like zucchini and why would I want to take a picture of it! I told them because it was so huge and it would be a cute picture because they would both have to hold it. It is a cute picture and they are smiling for the camera. Well, little did they know I diced up the zucchini and added it to their tacos. You can hide anything in taco meat! Over the years I have seen a few recipes for zucchini pancakes, so I thought I’d share my version. I have used summer squash and patty pan in place of zucchini, it all works well.
Zucchini Pancakes
4 cups shredded zucchini
½ cup shredded Vidalia onion or other sweet onion
2 garlic cloves, minced
2 eggs, lightly beaten
¼ cup chopped parsley
¼ cup chopped basil
Pinch cayenne
Salt and fresh ground black pepper
¼ cup flour
¼ cup panko*
Kosher salt
Olive oil
Sour cream (optional)
Fresh chopped chives (optional)
In a large mixing bowl combine zucchini through panko; mix thoroughly. Heat a large non-stick pan over medium-high heat. Brush the pan with olive oil, add about ¼ cup of batter per pancake, and use the back of the spoon to distribute evenly. Cook until browned, turn and brown the other side, about 4 minutes total. Remove, sprinkle with salt and keep warm. Brush pan with oil and continue cooking until all are done. Top with sour cream mixed with chopped chives. Serve immediately.
Makes 18 pancakes.
*If you don’t have panko crumbs, substitute any bread crumbs. I have found using the panko gives it a lighter texture than the bread crumbs, but both work.
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These sound really good. I’m going to make them when I get home.