I know zucchini has a stigma. I’ve heard that old Garrison Keillor joke about how the only time Lake Wobegon’s Lutherans lock their car doors in the church parking lot is during summer, so that they don’t leave the service to find grocery bags full of zucchini on their car seats. But the truth is, I can’t get enough of the stuff. For everyone else who bored of gourds six weeks ago, this recipe’s for you. (For more ideas of what to do with all that zucchini, see parts 1, 2, and 3.)
Zucchini pancakes—like potato pancakes but with zucchini, an idea I borrowed from The Minimalist. Makes about four servings as a main dish, more as a side.
2 lb zucchini, peeled
2 large carrots, peeled (optional)
1 onion, grated
2 eggs, beaten
2 c flour
1 t salt
1 t pepper
milk, as needed
5 T butter
Preheat the oven to 275 degrees F. Grate the zucchini, carrots, and onion; I used a food processor outfitted with a grating disk, but by hand would work just fine. Mix the grated veggies in a large bowl with the egg, flour, salt, and pepper. If the mixture seems too thick to drop from a spoon, add milk just until you have something approaching chunky pancake batter. (A splash of milk did it for me; the zucchini made the mixture nearly moist enough.) Stir in 4 T of the butter, melted.
Put the last T of butter in a large skillet or griddle over medium heat. When the butter is melted, drop the batter by spoonfuls onto your cooking surface, using a fork to spread the batter and even out the veggies. Cook, turning once, until the pancakes are lightly browned on both sides, about 15 minutes. Keep finished pancakes warm in the oven while you work in batches, then serve warm or at room temp. I added a couple of cubes of frozen pesto to the batter, but you could spice this up with any minced fresh herbs of your choosing—or sub out the zucchini and carrots for turnips, sweet potatoes, beets, butternut squash, whatever. Choose your own veggie adventure.
STILL HUNGRY? Browse the CSA Cookoff recipe file.