Zucchini Pancakes

Robin and I joined a really great food cooperative called the Hollygrove Market, which provides local and organic produce weekly at a very good price. Their website is http://www.hollygrovemarket.com/ (please check them out). Well, we have been getting quite a bit of zucchini and squash as of late and we were getting quite tired of grilling, stir frying, and roasting them. As I was walking through a grocery store on a Saturday morning, I noticed they were selling Zucchini Corncakes, which looked really good. That evening, I went home, looked up about 3 or 4 recipes, and came up with this one:

Zucchini Pancakes

2 large zucchinis grated, drained of excess moisture
½ all purpose flour
½ cup milk
1 large egg
Salt
Pepper
Garlic Powder
Cumin

Preparation:

Grate 2 zucchini, green or yellow (not pattypan), and put in a kitchen towel or cheese cloth. Squeeze out as much water as you are able.

Add ½ cup of flour to zucchini, then add two pinches of salt and one of black pepper. Then add a dash of cumin. Mix with a fork or spoon to distribute flour evenly.

Add ½ cup of milk and mix until you can no longer see the flour.

Add one large egg and mix until distributed evenly.

Other possible additions: you may add a bit of Parmesan cheese, thyme, or oregano for additional flavor.

I believe the recipe I saw used baking soda, but I didn’t.

Cooking:

On a lightly oiled griddle or pan, put heaping spoonful of mixture onto pan. Now put your two index fingers together, then your thumbs and make a circle- that’s how big the pancake should be. Add a bit more mixture if needed. I will tell you though- the thinner, the better.

Cook for about 2-3 minutes on each side, until cooked through. Repeat.

How to eat:

1. Just the way they are.
2. Take two good tomatoes and dice them. Heat a tablespoon of butter in sauté pan and add the diced tomatoes, chopped garlic, salt, and pepper. Cook for about 5 minutes on medium heat and spoon onto pancakes. Top with a poached egg and Parmesan cheese.
3. Serve with strips of bacon and fried or poached egg on top.
4. Serve with sour cream

We actually did the second option and added some eggplant. It was surprisingly good. Please let me know what you think and if you have any good ideas on cooking zucchini send them my way.

Also, I hope to have my wife, Robin, bake zucchini bread in the near future.