Zucchini pancakes are made with fresh garden zucchini. This savory pancakes recipe makes the perfect side dish, meatless main dish, or brunch entree.
Every year it seems like I accumulate a LOT of zucchini and yellow squash. Really, I kind of run out of ways to make it. I use it in lasagna, zucchini bread, cake, even zucchini dip! I shred and freeze some, puree to add to foods later, stuff it, saute it… (insert Bubba Gump and his shrimp monologue here) ????
But zucchini is something that my whole family loves, and as versatile as it is, by mid-July I am looking for ways to spice it up a little. Last summer, inspired by something I had at a restaurant for lunch, I made zucchini pancakes for brunch one Sunday. It took a little trial and error to get the consistency and flavor right but in the end I came up with something that can be made a variety of ways depending on what you have and what you are going to use these little pancakes for.
Try some of these variations of zucchini pancakes and see what you think:
* add 1 TB of chopped flat leaf parsley and a dash of lemon juice. When cooked, add a sprinkling of feta and a little dollop of Greek yogurt. Serve with paper thin cucumber slices..sort of like a Napoleon.
*add 1 TB of chopped basil and 1/2 TB of chopped oregano. Top with marinara sauce.
You get the idea. Tonight I added Parmesan cheese, minced garlic, basil and just dipped them in a little melted butter. We have been outside ALL day and we were red, hot, and hungry. It was one of those nights where nothing sounded good and I was too tired to make anything, really.
But I pressed on and we had these zucchini pancakes made, eaten, and the dishes cleaned up in 45 minutes. ????
Make sure to eat the zucchini pancakes when they are fresh from the pan, as they can become soggy.
The taste is similar to fried zucchini slices, but with a little more flavor. Really, add what you have on hand and experiment a little. ????