When searching for a way to use up my zucchini I had a clear image in my mind. What I was looking for was a way to make zucchini pancakes– something in the style of zucchini bread, with a sweet, cinnamony flavor that would go well with butter and maple syrup.
What I discovered was an unassuming recipe from FoodNetwork.com, a savory side dish with only a few, simple ingredients. Okay, you’ve got me– my middle name is “few, simple ingredients”. So I decided to give it a try (despite its very unappetizing picture).
Ina Garten’s recipe for Zucchini Pancakes, ala Food Network. –But I highly encourage you to read the entire post before trying this recipe, since I have a few suggestions and recommendations for it.
If you have ever worked with vegetables with a high water content, you can appreciate this next bit of advice: After you grate your zucchini, mix it with your salt and let it sit in a colander. Work the salt into it, which will subsequently work the water OUT of it. You’ll probably notice just how much water comes out– that’s better for the sink than it is for your pancakes. If you forget to do this step your food will come out wet and difficult to work with.
Despite the on-again off-again love connection that me and my garden share, there is one thing that I can ALWAYS rely on from my backyard: a plethora of tasty, savory herbs at my disposable. There is not a single meal that goes by where I can’t utilize my plants to kick up any meal. In addition to the ingredients listed I recommend adding the following ingredients, based on what you have available: Thyme, oregano, spring onions, chives, minced garlic.
The cakes in themselves, although wonderfully aromatic, don’t have a strong taste, so I find that contrasting toppings really add some personality. Once your cakes are fried up I recommend serving them the following way: a dollop of sour cream and a pinch of sharp cheese. If you’re not a big fan of dairy (or it’s not a big fan of you) then try some sliced avocados and green tomatoes. In the picture: I fried some carrots in coconut oil, per recommendation of Pam over at Thymes Square Garden.
Leave a comment and let us know: What’s your favorite way to use up batches of zucchini?