ZUCCHINI & GREENS PANCAKES

Recipe by the Leek and the Carrot

Eight cups of shredded zucchini is a good amount of zucchini. It will be 4-6 small to medium zucchinis or 1-2 large ones. I recommend using a food processor for shredding (if you have one) as it will be way faster and way easier. I’m slow to use my food processor unless it’s a big batch. This is a big batch. It’s worth it.

Makes 20 (ish) pancakes

Serves 4-6

Takes 45 minutes


Ingredients:

8 cups grated zucchini (and/or summer squash)

1 bunch bulb spring onions or scallions, thinly sliced

1-2 garlic cloves (or scapes), minced

1 bunch chard (or kale), stems removed, finely chopped

5 eggs

1 cup flour

1 teaspoon baking powder

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons butter


Herb Sauce:

1/2 cup Greek yogurt (or sour cream)

1/4 cup mayonnaise

1 small lime, juiced

1/2 teaspoon hot sauce

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup minced fresh herbs (dill, chives, basil, mint, cilantro all work great), optional


Directions:

  1. Lay out your shredded zucchini in a kitchen towel and squeeze to drain out some of the liquid. You can also do this by

  2. Combine zucchini, scallions, garlic, chard in a (very) large bowl. The bowl of a stand mixer works great if you have one. Add eggs and stir until the veggies are well-coated with the eggs. Add flour, baking powder, salt, and pepper. Again, stir until everything is well-coated. Finally, add the butter and stir to combine.

  3. Heat a large heavy skillet over medium heat. Add a tablespoon or two of vegetable oil (or another neutral cooking oil). Add 1/4 cupfuls of zucchini pancake batter to the pan (as many as fit without crowding– for me that was three). Cook on each side until a dark brown, about 2 minutes per side. Repeat with remaining batter until you make all 20 (ish) of your pancakes, adding oil as needed.

  4.  In a small bowl, combine yogurt, mayo, lime juice, hot sauce, salt and pepper. Stir to combine and then add in fresh herbs (if you’ve got them).

  5. Serve warm fritters with several dollops of herbed yogurt sauce.

Zucchini/Summer Squash, Scallions, Garlic, Chard/Beet GreensBethanee WrightComment