I am having a tough time believing that it is zucchini season already. The summer is speeding by and even though it seems like our first CSA delivery was just a couple of weeks ago, we are already finding ourselves with lots of zucchini and summer squash.
We are always looking for new ways to cook zucchini. With the early veggies, we enjoy simple sautes and stir sliced zucchini into pasta. However, as the season wears on, I start needing to spice things up a little bit. These pancakes are really tasty, easy to make, and make use of lots of fresh summer ingredients. According to my little brother, these zucchini cakes were “mad good”.
It is worth noting that the batter is very loose. There is not a lot of binder relative the rather large amount of zucchini in the recipe. This makes the cooked cakes a little fragile, but I like the way the zucchini and herb flavors come cleanly through. If you wanted more of a typical “pancake” texture, adding an extra egg and maybe another 1/4-1/2 cup of flour would help.
Zucchini Pancakes with Mint and Basil
Adapted from Joy of Cooking
2.5 lbs zucchini, golden zucchini, or summer squash
1/4 of a large onion
2 large eggs
1/2 cup crumbled feta cheese
1/2 cup dry unseasoned bread crumbs
1/4 cup all-purpose flour
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3 tbls fresh mint, chopped
Salt and ground black pepper to taste
Using the coarse side of a box grater, grate the zucchini and onion. Rinse briefly with cold water. Place handfuls of the grated vegetables in a tea towel and squeeze all the water out. Repeat until all the zucchini and onion are squeezed dry. Sprinkle lightly with salt.
In a large bowl, lightly beat the eggs. Add the cheese, bread crumbs, flour, garlic, and herbs and stir to combine. Stir the zucchini and onion into the batter.
Drop the batter by 1/4 cupfuls on a lightly oiled, preheated skillet or griddle. Cook until golden brown on one side, about four minutes. Flip, flatten gently with the back of the spatula, and cook until the second side is golden. Serve immediately or keep warm in a 200 degree oven until they are ready to be served.
Serve warm or room temperature. Makes about 20, 4 inch cakes.