July 16, 2012

Zucchini Pancakes {recipe}

One of my favorite things about summer is the variety of fresh produce that is readily available.  Each year, I try to reintroduce some of the veggies that My Boys may not have enjoyed the last time... with the hope that this will be the time that they fall in love with something new.

Not too long ago, I was able to find a way to get My Oldest to enjoy broccoli when I made Broccoli Fritters.  So using that as a jumping off point, I decided to revisit zucchini!

zucchini-pancakes

I love zucchini prepared so many different ways... zucchini parmesan crisps and zucchini, basil and goat cheese appetizers to name just a couple of the yummy ways to enjoy this abundant veggie in the summer months.


This time, I used my food processor to coarsely shred the zucchini.  Then, I added some bread crumbs, eggs and seasoning.  I wanted to keep it relatively simple, but enough flavor that it would appeal to both the kids and the adults.

As the pancakes were cooking the smell was heavenly!  How can you go wrong when you are frying up veggies?  It didn't take long for My Oldest to come into the kitchen and ask for a bite of one of the zucchini pancakes that were done.  He loved them and didn't want to stop nibbling.

I didn't add onions to them this time, but do think that they would add another layer of flavor to these tasty pancakes. 

Not only do these make a great side dish to grilled steak, but if you make them smaller they could be served as appetizers at a summer get-together.

What is your favorite summer vegetable and how do you like to prepare it?

Here are some more zucchini ideas:
Kalyn's Kitchen has a round-up post of 20 zucchini recipe ideas.
Aggie's Kitchen has a recipe for Grilled Zucchini Fritatta with Goat Cheese and Chery Tomatoes that screams summer!
Savo


Zucchini Pancakes
Source: Patsyk Original

Ingredients
  • 4 large zucchini, coarsely shredded (approximately 6 cups shredded)
  • 1 1/2 to 2 cups bread crumbs
  • 3 eggs, lightly beaten
  • 2 teaspoons garlic powder
  • 1 teaspoon each salt and pepper
  • canola oil for frying
 Directions
  1. Allow shredded zucchini to drain for about 30 minutes, then press out any additional liquid. 
  2. Combine the zucchini with 1 1/2 cups bread crumbs, eggs, garlic powder, salt and pepper.  If the mixture is not holding together, add the additional 1/2 cup of bread crumbs.
  3. Heat the oil in a large non-stick fry pan over high heat.  Once the oil is hot, form patties from the zucchini mixture - about 2 inches wide.  Allow to cook until browned on the bottom, then use a spatula to flip over and finish cooking.
  4. Remove to paper towels to drain and cool slightly before serving.  If not serving immediately, keep warm in a 200 degree oven on parchment lined cookie sheets.


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Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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