I bought a couple of oversized zucchinis at the Pflugerville Farmers’ Market on Tuesday. I was trying to figure out what I could use them in- I knew that bean soup was on the menu since I had a left over ham bone and I thought that it would be possible to add them to the soup. The lady who was working the booth, I’m assuming she’s the farmer, noticed that I was really pondering something. She must have picked up on my brain waves because she started to tell me how she likes to prepare them. One of the ways that she mentioned was fried zucchini pancakes. Yummy! I went home and told my husband about the recipe and he reminded me that we had something similar in Italy that we both really liked. So I will attempt to make some zucchini pancakes today. Here’s a recipe that I found on Cooks.com, although I was told by the farmer lady to add onions or onion powder.
2 Zucchini, grated
1/2 C whole wheat flour or stone ground cornmeal
Add more flour or a little milk to get a proper pancake consistency
Stir the eggs into the grated zucchini, then mix in the flour until the lumps are gone. Fry in butter or olive oil until browned on both sides.
Are there an ingredients that you think would make it better? Maybe some garlic? Parmesan cheese sprinkled on top?