These zucchini pancakes are my adaptation of a recipe that came from the Church Suppers and Potluck Dinners cookbook that Yankee published back in 1996. Not quite “vintage,” but it does qualify as a recipe worth resurrecting. It’s a little out of season, I admit. We won’t be seeing any local zucchini for a few […]
These zucchini pancakes are my adaptation of a recipe that came from the Church Suppers and Potluck Dinners cookbook that Yankee published back in 1996. Not quite “vintage,” but it does qualify as a recipe worth resurrecting. It’s a little out of season, I admit. We won’t be seeing any local zucchini for a few months. But this glorious weather had me craving something green and this did the trick.
Zucchini pancakes garnished with a dollop of Greek yogurt and fennel fronds. They’d also be great with a little smoked salmon and sour cream.
This recipes is especially good for families and gardeners. First, it’s a way to sneak vegetables into finicky kids. Second, it’ll use up all the excess zucchini you’re probably planting about now if you’re a gardener.
The method is simple and I’ve illustrated it with photographs. You just grate some zucchini and then salt it to take out the excess moisture. Let it sit for 10 minutes, then squeeze. Mix the rest of the ingredients and cook them in a skillet or on a griddle. Done! One bit of advice: Double the recipe and freeze half the pancakes for a later date. They’re so delicious that they’ll disappear quickly. Here are the details.
Combine the zucchini and salt in a colander and let stand for 10 minutes.
Salting the zucchini removes excess moisture and adds flavor.
Squeeze out any remaining liquid.
In a medium-size mixing bowl, combine the flour and baking powder. Mix in the cheeses and scallions.
Adding cheese and chives
Then add the egg, melted butter, and zucchini and mix until well combined.
Mixing it all together. Note the gorgeous orange egg yolks. They’re from Holland Homestead Farm in Nelson, NH. The batter is ready.
Heat a small amount of butter in a griddle or large frying pan over medium heat. Spoon heaping tablespoons of the batter onto the griddle and press down lightly with a spatula to flatten.
Pancakes cooking.
Brown lightly on each side, about 4 minutes per side. Keep the pancakes warm on a baking sheet, stacked in a single layer, in a 250° oven until serving. Serve plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.
Yum! Photo Credit : Amy TraversoZucchini Pancakes Recipe LinksView and print the recipe for Zucchini PancakesSave Zucchini Pancakes to your Recipe Box
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
