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Herbed Zuchini Pancakes

Herbed Zucchini Pancakes

 

Feel free to add other shredded vegetables, such as beets or carrots.  Also, the herbs can be substituted with whatever fresh herbs you have available.

 

2 medium green zucchini, washed and grated (2 cups)

2 medium golden zucchini, washed and grated (2 cups)

1 small onion, finely chopped

2 teaspoons sea salt

4 large eggs

½ cup unbleached all-purpose flour

4 tablespoons unsalted butter, melted

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh chives

1 cup sharp cheddar cheese, shredded

¼ cup olive oil

Freshly ground pepper

 

Toss the zucchini in a colander with the salt.  Let stand in a sink to draw out the juices, about 30 minutes.  Rinse well with cold water.  A handful at a time, squeeze out the excess moisture from the zucchini.

Position a rack in the center of the oven and preheat to 200 degrees.

Beat the eggs in a bowl and add the zucchini, onion, flour, melted butter, herbs, ground black pepper and mix well.  Fold in the cheese.

Heat the oil in a large skillet over medium heat.  Using ¼  cup for each pancake, drop the batter into the skillet, using a spatula to spread the thick batter into ½ inch thick pancakes.  Cook, turning once, until the pancakes are golden brown, about 5 minutes on each side.  Using a slotted spatula, transfer to a baking sheet and keep warm in the oven while making the remaining pancakes.  Serve hot with a sauce, salsa or salad (such as the sweet corn, tomato and cucumber salad).

*recipe taken from “From the Cook’s Garden”.

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