I wish I was clever enough to invent my own recipes, but I’m not.
I am, however, clever enough to take pretty good pictures of the recipes that I follow.
Everybody uses their excess summer zucchini to make zucchini bread and zucchini chocolate cake and they think they’re being oh-so clever.
But come on. If you’re like most home gardeners, zucchini becomes a Godzilla that takes over your kitchen. Zucchini chocolate cake just ain’t going to cut it.
And unfortunately for me, Jon hates zucchini. He’ll eat it, grudgingly, but it wouldn’t surprise me if he tried to pull a fast one and wrap it up in his dinner napkin when I’m not looking.
Smitten Kitchen’s Deb Pearlman has a dreamy recipe for leek fritters, and I started wondering if the same thing could be accomplished with zucchini. One quick Google search and voila! Thank you, Food 52, for your zucchini pancakes. They are glorious and I will never stop making them. I did, however, take a few tiny liberties. Forgive me.
- 2 cups grated zucchini
- 1/2 cup grated potato
- 1 egg
- 1 tablespoon chopped parsley
- Zest of 1 lemon
- 1 pinch panko
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream or yogurt (for dipping, optional)
- Grate your zucchini and potato using the largest hole on your grater. Salt generously and let stand in a colander for at 90 minutes to drain. They will hold together better when you drain out maximum moisture.
- In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
- Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
- Combine zucchini / potato mixture with egg mixture. Stir well and coat.
- Heat oven to 200 and place cookie sheet with foil in there to keep your pancakes warm as you make them.
- Heat 13″ cast iron skillet on medium high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible — it’ll be more crispy that way.
- Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible. I literally eat them over the pan as the others are cooking. Ha!