I have been eating so much squash these past few weeks. I love the time of year when the zucchini and yellow squashes (or whatever beautiful varieties your local farmers are growing!) just get so sweet and juicy! It’s time for muffins, quickbreads, pancakes, zoodles, all kinds of fun things.
I also benefit from having a roommate who spends most of her time with her knees in the earth and dirt on her hands tending to gardens and bringing home zucchinis that are literally longer and wider than my arm! It was certainly impressive as well as impressively delicious!
May your bountiful gardens and CSA shares forever inspire you to throw together good ole’ classics as well as playing with your food and creating fun and novel dishes! In my recent exploration of zucchini, I made a good ole’ classic and then tried something new! So stay tuned for that recipe to follow. This recipe is for a most delightful zucchini pancake, which makes an excellent light lunch or a fantastic brunch when topped with a gloriously runny fried egg!
Adapted from Ina Garten’s recipe
- 2 medium zucchini, grated on the large side of a box grater
- 2 tablespoons red onion, grated on the large side of a box grater
- 2 large eggs, lightly beaten
- 2 cloves garlic, finely grated on a microplane
- 3 sprigs fresh dill, lightly chopped
- 1/2 cup all purpose flour, plus a few tablespoons if your zucchini are extra watery
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1 1/2 tablespoons butter
- Chive Sour Cream, for dipping and topping
In a large mixing bowl, sift together the flour, baking powder and salt. Add the black pepper and stir in.
In another bowl, add the grated zucchini, eggs, red onion, garlic and dill and stir to combine.
Add the dry ingredients to the wet ingredients and mix thoroughly with a wooden spoon. If the batter seems runny, add flour a tablespoon at a time until you reach a thick but pourable consistency.
Heat the butter in a non-stick skillet over medium heat. When melted and foamy, add dollops of the zucchini batter. You can make these pancakes any size you please, from sand dollar to dinner plate, whatever you prefer. I went somewhere in between. Cook until the batter is starting to bubble on the surface and the bottom is a nice golden brown, 3-4 minutes, flip and cook until the other side reaches golden brown and delicious status!
Flop onto a plate and top off with chive sour cream and some Cholula, or your favorite hot sauce and shovel them into face as quickly as possible! And feel full and grateful and happy for the bounty of summer!
Chive Sour Cream
- 1/2 cup sour cream
- 10 chives, finely minced
- zest of half of a lemon
- salt and pepper to taste
Place everything into a bowl and stir together.
Brunchy-style with a fried egg and front-yard garden tomatoes!
Cheers and enjoy!