Wednesday, August 8, 2012
The zucchini wonderment continues! Zucchini pancakes. If it weirds you out calling something savory a "pancake", call it a latke. Or a fritter. Zucchini fritters, that works.
I think I'll plant zucchini next year. I've been without zucchini in my own garden for a couple years and, to be honest, I kind of miss it. Zucchini is like the Dennis the Menace of vegetables: always around, maybe a little troublesome, but well-intentioned, and it feels a little too quiet in the neighborhood when not nearby. So I'll enjoy this last little bit of zucchini, knowing that next year, if I dare put those seeds in the ground, I'll be seeking out plenty more zucchini recipes.
You can use olive oil for these, but I highly recommend butter for the flavor punch alone. I'd grab some thick yogurt to go along with these - the hot crispiness of the savory pancake plus cool creamy tang of the yogurt is the very definition of lovely.
2 cups grated zucchini
1/2 cup grated potato
1 Tbls. chopped parsley
1 tsp. lemon zest
1-2 Tbls. butter
Sour cream or plain greek yogurt for serving (optional)
Grate zucchini and potato, sprinkle with approx. 1 tsp. salt, and let drain in a colander for at least 30 minutes, squeezing out extra moisture.
In a bowl, beat egg, parslet, and lemon zest. Combine zucchini mixture with egg mixture. Stir well to coat.
Over medium high heat, melt 1 Tbls. butter in a skillet. When foam subsides, drop spoonful of mixture in and pat with spatula to flatten. Cook until golden brown on each side, serve immediately with sour cream or yogurt.
Posted by Rhubarb and Venison at 2:13 PM