Zucchini Pancakes

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.

Zucchini Pancakes
From Food52

2 cups grated zucchini
1/2 cup grated potato
1 egg
1 Tbls. chopped parsley
1 tsp. lemon zest
Salt
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.