There’s something about summer heat that really stifles my appetite. I’m compelled to eat lighter. That usually means healthier, thank goodness, especially with the abundance of fresh & local produce becoming available. Good thing I’m a vegetable lover, and I probably owe that to Mom and her amazing cooking. That, and growing up on a 100-acre working farm!
While you could serve these only at breakfast, they’re so much more than that. You could think of them more as a side dish. Think vegetable meets pancake, similar to potato pancakes, but with a lot more flavour. Don’t forget when it comes to eating healthfully, green = good! I must divulge, I’ve had/used this recipe for so long, I apologize that I cannot give proper credit to the author!
Like many vegetables, zucchini have a lot of water. If you grate the zucchini directly on a clean kitchen towel, you can twist it up and squeeze out the excess liquid. Right over the sink. Or use a bowl – if you want to see just how much comes out! Just be sure to rinse out your towel right away – unless you want it have a big green dye spot, courtesy of mother nature.
The freshest and most versatile pancakes you’ll ever make, you should try these under your Eggs Benedict sometime – for a tasty & healthful alternative to English Muffins. If you want/need them to be gluten free, use a gluten free flour mix in place of the all purpose flour. I highly recommend my favourite from America’s test kitchen.
Want your kids, of all sizes, to eat more veg…? Serve these. Make them mini, for the little ones – or to serve as appetizers! Considering there’s absolutely no sugar in the recipe, there’s an inherent sweetness to them. Some might like them with a drizzle of maple syrup. Applesauce might be good, and I can vouch for sour cream & red pepper jelly… basically anything you would serve with potato pancakes. Hot, warm, or even at room temperature, you could serve these at any time of day.
Do use olive oil for the frying; it adds a lot of flavour and is one of the best oils for you, health wise.
Make them bite size and top with some smoked salmon or prosciutto for a very elegant appetizer~
- 2 medium zucchini, grated for approx 2 1/2 cups (squeeze out some of the liquid after grating)
- 1 tablespoon finely chopped chives (or use grated onion)
- 2 large eggs, lightly beaten
- 6 – 8 tablespoons all purpose flour (use your fave GF flour mix, if preferred)
- 1 teaspoon baking powder (use GF if needed)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 – 2 tablespoons olive oil, for pan frying
- Combine the 6 tablespoons of flour, with the baking powder & spices, set aside.
- In a medium sized bowl, lightly whisk the eggs and add the chives (or onion).
- Using the largest size of a box grater, grate the zucchini directly onto a clean kitchen towel. Squeeze to remove as much of the liquid as possible, then add to bowl with eggs.
- Add the flour & spice mixture and lightly combine. (If the batter gets too thin as it sits, sprinkle in more of the 2 tbsp flour, as needed.)
- Heat a large frying pan over medium heat and add 1 tablespoon of the olive oil. When hot, dollop in the batter using a spoon – to your desired size. Cook until brown on one side, approx. 3 – 4 minutes, depending on size. Gently flip the pancakes and cook until golden.
- Toppings suggestions: sour cream, red pepper jelly, applesauce, prosciutto, etc
- *Tip: Serve hot, warm or at room temperature. Heat leftovers in a hot dry skillet - they'll become nice & crispy!