Description
This savory side dish makes good use of summer’s bounty of zucchini and can be tossed together as quickly as regular pancakes.
Ingredients
Scale
- 3 medium zucchini (*see note),
- about 4 cups (500 g) grated
- 2 corn cobs, kernels removed (optional)
- 4 tablespoons onion, finely chopped
- 3 large eggs
- 1/2 cup (50 g) flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 or 2 tablespoons chopped parsley (optional)
- Butter and olive oil for frying
Instructions
- Toss veggies together. Beat eggs together and mix into the veggies. Mix flour, baking powder, salt, pepper and parsley (if using) in a separate bowl.
- Add 1 tablespoon of oil and 1 teaspoon of butter to a heated saute pan (I used an iron skillet). Drop large spoonfuls (approximately 1/3 cup) into the pan. Allow to cook until you see browned edges and flip. They are done when you lightly touch them in the middle and it springs back.
- These are seriously delicious and are good plain or with sour cream or plain yogurt smeared on them. Don’t hesitate to sprinkle some freshly chopped chives over the sour cream or yogurt. More goodness!
Notes
*This is subjective because some zucchini are HUGE, medium zucchini are 6 to 8 inches long. We are having a dry spell this year so the zucchini have been on the thin side, so it is best to use your good judgement. Exact measurements are not imperative for this recipe.
Liquid will pool at the bottom of the bowl as it sits while you are making the pancakes. It is best to stir the mix before placing the pancakes in the pan but don’t worry about trying to incorporate all the liquid. It will continue to collect at the bottom of the bowl. Just toss the excess liquid when the last pancake is done.