zucchini pancakes

If you’re like me, then you’re probably bursting at the seams with zucchini. We’ve got zucchini from our CSA, my mom brought us zucchini from her garden, they look really pretty at the farmers’ market and it’s hard for me to resist pretty things, but two people can only eat so much grilled zucchini and zucchini gratin. Zucchini bread was a viable option, but I was more in the mood for something savory on Sunday evening.

This recipe is another from Smitten Kitchen. I was sold at the first photo and the dish did not disappoint. Deb calls them fritters, but mine turned out more like pancakes. Regardless, they are wonderful! The scallion and zucchini are amazing together. They are crunchy on the outside, creamy on the inside. Everything you want from a veggie, right? Plus, I’ll take any excuse I can get to eat sour cream.

Zucchini Pancakes, from Smitten Kitchen 
3 medium zucchini, grated
1 t coarse salt
2 scallions, sliced thin
1 egg, lightly beaten
1/2 cup flour
1/2 t baking powder
2 T olive oil
sour cream for serving

Grate the zucchini on your box grater or with the grater attachment of a food processor. Put it in a bowl and sprinkle with the salt. Let it sit for 10 minutes. Pour the zucchini into a mesh strainer or cheesecloth and squeeze out the excess water. A lot of water will drain out. Those suckers are mostly water.  Taste for seasoning. You may need to add a bit more salt. Add the scallions.

Add the egg to the zucchini and mix. In a small bowl, combine the flour and baking powder. Add the flour mixture to the zucchini mixture.

Heat the oil over medium heat in a cast iron skillet. Cast iron is where it’s at for this type of frying. Once the oil is hot and shimmery, drop in a 2 T scoop of the batter. Flatten the pancake slightly with a spatula. It should bubble and sizzle almost immediately. Add several more pancakes to the pan, being careful to not overcrowd the pan. I was able to fit about 5 in my skillet. You want to leave space for pancakes to brown. Flip them after about 4 – 5 minutes and cook the other side for 3 – 4 minutes more. Drain onto paper towels and keep in a warm oven until serving.  Serve with sour cream or lemon juice.

Don’t you just love taking a totally healthy vegetable and making it so fabulously and deliciously unhealthy! Oh yes!

-Emily