Zucchini pancakes are the perfect end-of-summer side dish
Zucchini is one of the favourite members of the squash family. Known in some countries as courgettes, these versatile veggies are plentiful right now so you might be trying to find ways to up your extras in the garden. Try adding it into your pasta sauces, frittatas, muffin recipes or one of the easiest and most delicious ways is to cut them lengthwise into thick ribbons and grill them, topping with extra virgin olive oil and chopped basil.
I also love zucchini pancakes, aka zucchini fritters. My grandma’s version combined grated zucchini, egg, flour, and onions but I like to add whatever fresh herbs I have on hand like oregano, thyme, basil, mint, parsley or dill with a lemon zest zip. I have also added goat cheese or feta cheese to the mixture as well. They are also good cold in a picnic.
2 medium zucchini, coarsely grated
1 teaspoon Maldon sea salt
1 large egg
1/2 cup all-purpose flour
3 green onions, minced
1 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
1/2 tsp lemon zest
Salt and pepper
Extra virgin olive oil for frying
Place grated zucchini into the salad spinner and spin to remove as much water as possible. Then squeeze with your hands to remove the remaining liquid. Should be approximately 2 cups. Add all of the ingredients and mix together.
Drizzle oil into the frying pan and heat to medium. Add dollops of the zucchini mixture and flatten with a spoon. Fry on both sides until brown and no longer wet in the middle.
Enjoy alone or with a yogurt sauce.
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