Our produce bin has been full the last few weeks with our Bountiful Baskets purchases. Over the next few days, let me share some of the new recipes we’ve tried with our fruit and veggies. The first thing we made was zucchini pancakes.
I’ve gotten pretty good at making potato pancakes while we’ve been in Poland, so this was right up my alley. The recipes and technique are very similar. The only difference is that the zucchini gets a much needed boost from the addition of cheese and spices. Let’s face it, potatoes taste great on their own, but zucchini is pretty neutral flavor-wise and will just take on the taste of whatever you pair it with. So it needed a little more than just egg and flour.
Lauren and I both enjoyed these for dinner, and the leftovers heated up in the oven were great the next day.
Adapted from: Allrecipes
2 cups grated zucchini
1/4 cup chopped green onion
1/2 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon dried oregano or thyme
pinch red pepper flakes
canola oil, for frying
- Spread zucchini on a paper towel to remove any moisture
- Beat eggs
- Add onion, flour, cheese, baking powder, salt , oregano or thyme, and pepper flakes to eggs
- Stir in grated zucchini
- Add 2 – 3 tablespoons of oil to a large frying pan, over medium heat
- Carefully place heaping tablespoons of mixture into hot oil, spreading a bit with the back of the spoon (don’t over crowd the pan, you’ll need room to maneuver a spatula for flipping, you’ll fry several batches)
- Fry until golden brown, 2 – 3 minutes on each side
- Drain on paper towels
Makes: about 20 pancakes
Serve as is, or with sour cream or topped with goulash