|August 2, 2013||Filled under Appetizers, Diabetic Friendly, Healthy, Side Dishes, Vegetarian-Vegan|
Everywhere I’ve been the last week or two, I’ve been bombarded with people trying to give away the produce from their gardens because they have so much right now! Not a bad thing, but now we have to get creative. How am I going to use all of those lovely squash, hot peppers, tomatoes and zucchini? Well, here’s my first attempt. We’ve eaten eggplant pancakes since I was little, and squash pancakes, but I hadn’t tried zucchini, yet. I’ll have to say, it was a great success! Even DH, who isn’t a veggie fan, ate more than his share. If you’re reaping the bounty of your green thumb, try these!
3 to 4 medium to large zucchini (about 4 cups finely grated)
- 1 tbsp salt
- 4 eggs, lightly beaten
- 1 medium onion, finely chopped
- couple of cloves on minced garlic
- 2 cups bread crumbs (homemade or otherwise-the Italian variety is pretty tasty!)
- a little oil or non-stick spray for coating a griddle or skillet when you fry the pancakes
1/2 cup parmesan (optional)
1. Mix grated zucchini with salt in a large bowl and let it stand for about 30 minutes to draw the excess moisture from the zucchini. Rinse well with water, and squeeze dry through a sieve or colander.
2. Add the eggs, onion, garlic, breadcrumbs and (optional) Parmesan cheese. Mix together thoroughly.
3. Heat a skillet or griddle using a little oil or the nonstick spray.
4. Either form pancakes with your hands or scoop mixture directly onto the griddle and spread with the back of a spoon.
5. Fry 3-5 minutes on the first size (depending on thickness) and flip to cook on the other side. The pancakes are done when golden brown on each side.
We ate these with rotisserie chicken and salad. Try a little salsa on top or some sour cream. For my DD, who swings between vegan and vegetarian, I feel like a thick zucchini pancake would make a good variation on a veggie burger or with some marinara over the top.