An easy zucchini recipe for your zucchini squash harvest: Zucchini Pancakes!
I had bought a load of yellow squash and zucchini at the general store and thought i'd just saute some of it for dinner. Then I saw the Mark Bittman Cook Everything Vegetarian tome that I had pulled out earlier to look through. In it is a recipe for vegetable pancakes, and it reminded me of my fondness for latkes ( see our latke reipe video here ) and I decided to make zucchini pancakes. what fun.
The ingredients for this use the usual ingredients, eggs and flour, which work well to make a batter that coats and glues together the shredded zucchini. You can use a box grater to shred the zucchini, especially if you want to wear out some kids, but I use the food processor, which makes quick work of the job.
I also added carrots to the vegetable pancakes, aka squash latkes, because i like carrots. You can add in potato, sweet potato, beets, most any root vegetable. The title is Zucchini Recipe, but again, Use What You Got™.
The key to this Zucchini recipe
They key to this zucchini recipe is to remove some of the liquid from the mix. Summer squash has a lot of water in it. Salting it will draw out some of that water. You can put the salted shredded mix into a towel and wring out the liquid, or let it sit in a colander. You can skip this step, but the pancakes will be wetter on the inside. Its up to you.
Zucchini & Squash Pancakes in cast iron
This zucchini recipe tasks great with applesauce, sour cream, or thick yogurt. Have some suggestions? Let us know below.
BTW, if you have a bunch of beets, check out this Beet and Egg Salad Sarah posted on her site, Punctuated With Food.
- 8 medium 8\” long Zucchini or Yellow Squash
- 2 carrots
- 1 cup flour
- 2 eggs
- 1 tablespoon salt
- 2 teaspoons pepper
- Shred the zucchini, squash, carrots in a food processor
- Toss the squash with salt and place in a colander to drain.
- After 5 minutes, press the squash to remove some of the liquid.
- Put the shredded squash, carrots, flour, eggs, pepper in a large bowl and mix together.
- Heat a large fry pan – cast iron is good – with ¼\” of vegetable oil.
- When the oil is hot enough that a drop of water splatters in the oil, add the pancake batter.
- A ⅓ cup measure works for us, it makes good size pancakes.
- Cook the pancakes, when the the underside is brown, carefully flip it to brown the other side.
- Place pancakes on a plate layered with paper towels in a warm oven while you cook the rest of the batter.
- Serve with applesauce, sour cream, thick yogurt.
mills
Serve with a dipping sauce with: soy sauce, rice wine vinegar, grated garlic, green onion sliced thinly, sesame oil, toasted sesame seeds, korean dried chile flakes or fresh sliced hot peppers to taste. We eat squash/carrot pancakes a lot but we're part korean, and it is one of our favourite ways of eating veggie pancakes.
Eric Gunnar Rochow
thanks Mills, appreciate the suggestion here. eric.