It’s zucchini time! I’m happy to say that I have a few plants growing out back and it took no time at all for them to start producing. There are countless ways to prepare zucchini and these pancakes are one of my favorites. I usually make something similar every summer, but this version includes grated potato, whereas the ones I usually make have grated onion.
These were easy to put together, came out crispy and the only change I would make would be to omit the lemon zest and add either fresh dill or basil. This recipe comes from the wonderful Food 52 cookbook which is chock full of fabulous recipes from home cooks around the country.
2 cups grated zucchini
1/2 cup grated potato
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional)
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness. Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Turn on over to 200˚ and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13″ skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible — it’ll be more crispy that way.
Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness. Serves: 2