Zucchini Pancakes

September 1, 2012

Finding ways to use zucchini

It’s that time of year when you can’t find too many ways to use zucchini.  It is one of the more bountiful gifts of summer.  I found a new way to use zucchini — pancakes! — from a recipe I discovered in The Food 52 Cookbook:  140 Winning Recipes from Exceptional Home Cooks by Amanda Heeser and Merrill Stubbs.  The pancakes remind me of the potato pancakes my mother used to make on meatless Fridays.

Here’s the recipe:

3 medium zucchini, trimmed
1 medium white potato, peeled
salt
1 large egg
1 Tbsp chopped parsley
1 tsp grated lemon zest
Freshly ground black pepper
Pinch of bread crumbs
1 Tbsp unsalted butter, plus more as needed
2 Tbsp sour cream or Greek-style yogurt (optional)

Grate the zucchini and potato using the largest hole on your grater.  Salt generously and let stand in a colander for at least 30 minutes to drain.  The pancakes will hold together better if you drain out as much moisture as possible.  Right before mixing, squeeze the zucchini-potato mixture in a towel to soak up moisture.

In a bowl, beat the egg, parsley, and lemon zest.  Add a pinch of salt and pepper to taste.

Add bread crumbs to zucchini-potato mixture.  Combine with egg mixture.  Stir well to coat.  Cook pancakes in butter in a frying pan until crisp.  You can keep the pancakes warm in a 200-degree F oven as you make them.

Serve with sour cream or Greek-style yogurt.

Grated zucchini

Zucchini pancakes

 

 

 

2 Responses to “Zucchini Pancakes”

  1. shoreacres Says:

    Looks wonderful! I’ve added the recipe to my files and will give it a try this weekend. Thanks!


  2. […] from the garden and chicken coop.  I’ve already shared recipes for blackberry jam and zucchini pancakes, and here are just a few more garden gifts I’m enjoying right now.  This is truly a season […]


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