As I gravitate more and more towards a plant-based diet, I find myself remembering ways that my mom used to get vegetables into me as a kid. Zucchini was a much hated item in the kid-world of my family, and apart from its incarnations in zucchini bread and these zucchini pancakes, its appearance created quite a panic at the dinner table. I won't tell you what my brother used to do when forced to eat it - it wasn't pretty!
I have completely gotten over my dislike of plain zucchini, but I still enjoy these pancakes. They remind me a bit of onion and veggie cakes that I've had at Korean and Chinese restaurants, and are a great way to use extra courgettes (as anyone with a summer garden will certainly appreciate). You can probably even make them with ingredients you already have in your kitchen. Enjoy!
Zucchini Pancakes
1 1/2 C zucchini, grated (1-2 small zucchinis)
1/4 C white or whole wheat flour
2 T chopped onion
2 eggs
1/4 C Parmesan cheese
2 T plain nonfat yogurt OR mayonnaise
salt and pepper to taste
Mix all ingredients together and fry on an oiled frying pan or griddle, just as you would make normal pancakes. Make sure to spread the batter thin enough so that they won't take too long to cook (less than a 1/4 inch thick).
Makes six-5 inch pancakes.
Wow, those look tasty! Our "zucchini pancakes" were 1/4" zucchini slices dipped in pancake batter and cooked on the griddle. I'm still not sure what I think about them.
ReplyDeleteif there's anything healthier that can be made to taste like those yummy scallion pancakes, i'll take it!! : )
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