Zucchini pancakes
This easy recipe can be made in less than half an hour. The zucchini is grated, salted and allowed to ‘sweat’ to drain off its liquid. The potato is grated. The egg is beaten. The zucchini and potato are added, along with black pepper and plenty of herbs. And then the fun begins as you scoop the mixture onto a hot oiled skillet and make the pancakes.
For best results, fry the pancakes in olive oil. I’ve tried it with a blander vegetable oil and the pancakes are not as delicious. Some recipes call for the addition of flour. I prefer the lighter version, but if you’d like to add flour don’t add too much — 2 tbsp. max. As for the zucchini and potato, you can vary the quantities. Just use about the same weight of each.
The zucchini pancakes may be served on their own or with a garlicky yogurt sauce: spoon a pot of plain yogurt into a small bowl, beat with the spoon until smooth, add a minced clove of garlic, a squeeze of lemon juice, salt and pepper.
The quantities below will make 8-9 pancakes.
1 large or 2 medium zucchini (12 ounces/300 g)
1 tsp. salt
1 large or 2 medium potatoes (12 ounces/300 g)
1 egg
a few sprigs fresh herbs: mint, dill, basil, parsley, cilantro or a combination
fresh or dried rosemary and thyme
freshly ground black pepper
2-3 tbsp. olive oil
Grate the zucchini onto a plate using the larger holes of your grater. Add the salt. Mix. Transfer to a colander and set aside to drain for at least 10 minutes.
Rinse off your plate and dry it. Grate the potato over it. Tilt the plate slightly over the sink and press on the potato to let its liquid run out.
Break the egg into a large bowl. Whip it smooth.
Chop the herbs and have them standing ready. A good amount would be a heaping tablespoon of fresh herbs and about a teaspoon of rosemary and thyme.
Add the oil to a skillet — it should be about 1/5 of an inch (5mm) deep — and place over medium-high heat. You want the oil to be good and hot when you fry the pancakes.
Now press down on the zucchini in the colander to remove as much liquid as possible. Pat with paper towels and add to the egg. Pat the potatoes with paper towels and add. Add the herbs and grind on some black pepper. Stir.
When the oil is sizzling, use a large spoon to scoop up some of the zucchini mixture. Tilt it against the side of the bowl to let the extra egg run off. Place in the skillet, using the back of the spoon to flatten it into a round shape. Repeat with two more spoonfuls.
Fry the pancakes for about 3 minutes, until golden. Flip and fry for 2-3 minutes more. Transfer to a plate lined with paper towels.
Repeat until you have used all the batter, adding more oil to the skillet as necessary.
Serve the pancakes on their own or with yogurt-garlic sauce (see above). Serves 2-4.
