JULY 9, 2019
Hi Everybody!
Summertime is beloved by all for Nature’s bounty, which we are currently enjoying. Yes, it’s been salad-heavy, but salads are perfect for hot days. Today’s recipe is not a salad! It’s a great zucchini dish.
A famous writer once said that zucchini is that vegetable about which the best thing you can say is that any fool can grow it. I disagree. There are many great things you can make with zucchini. And a good portion of the summer squash we are getting this week is zucchini ( both green and yellow).
So try this recipe – it’s a great side dish with almost anything.
ZUCCHINI PANCAKES
2 medium zucchini (about 3/4 lb)
2 TBS grated red onion
2 extra-large eggs, lightly beaten
6 to 8 TBS all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1/2 tsp black pepper
Unsalted butter and vegetable oil
DIRECTIONS
- Preheat the oven to 300 degrees.
- Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
- Stir in 6 tablespoons of the flour, the baking powder, salt and the pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
- When the butter is hot but not brown or smoking, lower the heat to medium-low and drop heaping soup spoonfuls of batter into the pan.
- Cook the pancakes about 2 minutes on each side, or until they are browned. Keep the pancakes warm by placing them in the oven on a baking sheet
- Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and fry more pancakes until you have used all the batter.
- The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
HELPFUL HINT: This is great with applesauce, sour cream or the Turkish sauce called cacik, which is plain yogurt with garlic and lemon.
It seems we’re in for another hot week, so stay cool, stay hydrated and enjoy.
Have a delicious week!
Best,
Judi