Zucchini Pancakes

I love vegetable pancakes and fritters. Whatever you want to call them I love them. I make them all the time from all sorts of different vegetables. They are good warm or cold and they make great leftovers.

I used zucchini here but you can substitute cabbage or carrots or potatoes, or kohlrabi for any or all of the zucchini in this recipe-oh, beets are good too! Use this recipe as a guide and use what you have and like.

This recipe doubles and triples easily too. Here’s what you need.

Yield: About six 3- or 4-inch fritters

• 2 medium zucchini or the equivalent or any other vegetable
• 1 teaspoon Kosher salt
• 2 scallions or grilling onions chopped
• 2 eggs, lightly beaten
• Freshly ground black pepper
• 1/2 cup any flour you like
• I like a pinch of sugar and a little sesame oil and a sprinkle of sesame seeds, these are all optional. Fresh herbs are delicious here too, bacon, shrimp, grilled tofu…pretty much anything is a nice addition to these.
• Olive or another oil of your choice, for frying

Trim ends off zucchini and grate them on the large holes of a box grater into a mixing bowl.

Put everything else into the bowl and mix  thoroughly. My eggs were really yellow, kind of looks weird, but that is how it looked.

Heat a pan on the stove to medium and lightly film the pan with oil. When it is hot mound the batter on the hot pan and flatten them a bit so they cook through.

Cook them for about 3 or 4 minutes, flip them and cook 3 or 4 more minutes. Continue until all the batter is used.

I like these with a salad like in the first picture, or cut leftovers and dipping them in an Asian dipping sauce for a snack with drinks or a light lunch.

Have a great week. See you at pickup.

Mo