Zucchini pancakes are a delicious way to use up some of that ubiquitous summer squash. Add some fresh herbs as well. Hopefully, you have plenty in your garden, or in a pot on a window sill.
Moderate
Inexpensive!
Serves:8pancakes
Serving Size:1 (3-inch diameter) pancake
These are very popular in Greece, and are served as an appetizer, side dish, or vegetarian meal. Use white or whole wheat flour, or a combination of the two. If substituting gluten-free flour, we increase the amount to about 1/2 cup. These pretty pancakes are even more flavorful when cooked ahead of time and warmed up in the oven at 350°F.
Tools:grater, measuring cups and spoons, three bowls (small, medium, and large), knife and cutting board, large (10-inch) skillet
| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 5-10 minutes per batch | 30 minutes |
|
|
|
Moderate
Inexpensive!
Serves:8pancakes
Serving Size:1 (3-inch diameter) pancake
|
These are very popular in Greece, and are served as an appetizer, side dish, or vegetarian meal. Use white or whole wheat flour, or a combination of the two. If substituting gluten-free flour, we increase the amount to about 1/2 cup. These pretty pancakes are even more flavorful when cooked ahead of time and warmed up in the oven at 350°F.
Tools:grater, measuring cups and spoons, three bowls (small, medium, and large), knife and cutting board, large (10-inch) skillet
|
Ingredients
Batter:
- 1/3 cup flour *
- 1 teaspoon dried dill or fresh
- 1/2 teaspoon dried oregano leaves or fresh
- 1/2 teaspoon baking powder
- 1/8 teaspoon red pepper flakes or 3 to 4 dashes hot pepper sauce
- 2 tablespoons minced shallot or onion
- 1 tablespoon chopped fresh mint (optional)
- 1 large egg
- 1/4 cup plain Greek yogurt
- spray oil or butter (for cooking)
Garnish for each serving: (optional)
- 1 dollop plain Greek yogurt
- 1 sprig fresh mint dill, or oregano
Servings: pancakes
Units:
Instructions
For zucchini:
- Grate zucchini and place in a medium bowl. Add salt and stir. Let stand while you continue, for at least 30 minutes. This will draw out excess moisture from the squash.
- After 30 minutes, pour zucchini into a colander and press down to squeeze out as much liquid as possible.
For batter:
- While zucchini stands, combine flour, dill, baking powder, and red pepper flakes in a small bowl, and stir. (If using fresh herbs, add later as noted.)
- Finely chop shallot (or onion) and optional fresh herbs. Set aside.
- Lightly beat egg with a fork (or whisk) in a large bowl. Stir in yogurt until smooth. Add shallots and fresh herbs.
- Stir in flour mixture until most lumps are dissolved.
To assemble and cook:
- Fold zucchini into the batter. Let rest 2 to 3 minutes before cooking.
- Place skillet over medium heat. When hot, spray with oil, or add about 1 teaspoon high-heat cooking oil to coat cooking surface. Drop batter onto skillet to form 3-inch-diameter rounds. NOTE: Make 2-inch pancakes to serve as an appetizer.
- Cook about 3 to 5 minutes, or until nicely browned and beginning to firm up. Flip over and cook another 3 to 5 minutes on the other side. Repeat with remaining batter.
- Transfer pancakes to a cooling rack or plate to become firm. NOTE: To keep warm, place uncovered in a warm oven. These are best served warm, although you can refrigerate and reheat them in a skillet or oven later.
- Garnish with a dollop of yogurt and a sprig of herbs if desired.
Recipe Notes
*Chef’s Tip:
White, whole wheat, or a combination of the two work well. If substituting gluten-free flour, use 1/2 cup.
SERVING SUGGESTION:
- Serve with carrot sticks, carrot salad or cantaloupe.
VARIATIONS:
- Add 1/4 cup feta cheese crumbles before cooking.
- Remove seeds and excess juice from a plum tomato and chop. Stir into batter before cooking.
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