Your salmon post inspired/made me really hungry, and I'm picking up some wild salmon this afternoon. I think it's going to be wild.
We might need to put our childhood-nostalgia-recipes project on hold for a few weeks as there are so many seasonal recipes to take advantage of right now. I'm having trouble squeezing in the time for those buttery kidhood favourites.
So this post is for you, as I imagine you've got a small army of zucchini (tricky to spelling, somehow) in the garden, but it's also for our cousin Sonya, who always grows a million and one zucchini, and always asks for new and original recipes, which we fail to supply. Whatever we suggest, Sonya's already tried it. So really, Sonya, if you've already made zucchini pancakes--not breakfast pancakes, but a sort of dinner fritter--then maybe you can just humour me, sooth my ego a little with a, 'looks good, rach, never thought of that!'
I've made these a couple times now, and they've been enjoyed by all who forked full. The recipe is pretty much a cinch, grated zuch, a couple scoops of flour and a couple eggs. The trick to success, is patience in the cooking process. These babies take time, so let them fry for a good eight minutes (ish) on each side, otherwise they will break up in your pan and you will needlessly curse my name aloud.
You can count on one pound of zucchini per 2 adults, and if you're math is as iffy as mine, I'll save you the brainpower: the following recipe feeds 4.
2 pounds zucchini, weighed then grated--if you're two lazy to weigh, about 6 medium zuchs
3/4 cup flour
salt (at least 1 tsp)
Mix the ingredients in a bowl. Heat up 1-2 Tbsps olive oil on medium heat in a large pan--I use a big skillet. Spoon the mixture into pancakes in the pan, cooking about 4 at a time, and cook for about 8 minutes on each side, depending on your heat, the thickness of your pan, etc. But you want the pancakes to be cooked through or they will be slimy and will fall apart on you. So be very patient.
Top the pancake with one or more of the following (or invent your own topping):
- corn and tomatoes
- diced tomatoes with fresh basil, balsamic vinegar, a little olive oil, and coarse salt
- sour cream
- yogurt cheese
- pesto mixed with yogurt