Crispy zucchini pancakes [Vegetarian]

Jaymi's Notes:

These little pancakes are crispy and delicious, and make excellent appetizers or a side dish for brunches. Made with just a few basic ingredients, these can be whipped up in a matter of minutes.

There are a couple aioli recipes I thought could pair well with these, including lemon and basil aioli and roasted garlic and lemon aioli. You could certainly play around with different dips and sauces that would work with these flavorful fried goodies.

This recipe made far more than I could eat, so I saved a few cooked pancakes in the refrigerator. The next day I heated the oven to 350 degrees, placed the leftovers on a baking sheet and heated until crisp. They were just as delicious. So these could be great saved in the freezer for when you're having a late night fried food craving and want a healthier option than anything you can find at the grocery store's frozen section.

More on The Cooking Project.

Kelly's Recipe:

Staying with the theme of quick appetizers for entertaining which I introduced yesterday, here is another recipe that you can make quickly from the contents of your refrigerator. You invite a friend or two over and have these zucchini pancakes made by the time your guests arrived.I would normally make the zucchini mixture and then make patties and dip them into egg and then coat them with bread crumbs and then fry them, which would make them fritters. That seemed entirely like too much work, so I just dumped the crumbs straight into the mixture, which I guess makes these zucchini pancakes. You can add some crumbled feta cheese if you like, but I kept it simple. I served these with a bit of yogurt on the side because that's what I had on hand, but sour cream would be pretty nice if you had that.

Zucchini Pancakes

2 small zucchini, grated
1 small onion, grated
1 egg
1 tbsp fresh dill, or 1 tsp dried
Salt and pepper to taste
1/2 cup (or more if necessary) bread crumbs
oil for frying
yogurt or sour cream for garnish

1. In a small bowl mix zucchini, onion, egg, dill and salt and pepper. Mix until thoroughly combined. Add bread crumbs and stir in. If the mixture seems too wet, add a bit more bread crumbs. Shape into small patties.

© Jaymi Heimbuch

2. In a skillet heat just enough oil to coat the bottom. Add a small bit of zucchini mixture to the oil. It should start to sizzle right away. If not, let the oil get a bit hotter. Taste the test piece and add more salt and pepper if necessary. Place patties into the skillet in a single layer. Allow patties to cook until the bottom is crispy and golden brown, taking care that they don't burn, about 5 minutes. Turn patties over and cook until the second side is crispy and golden brown.

3. Remove from skillet and pat with paper towel to remove any excess oil. Serve immediately with a bit of yogurt or sour cream on the side for dipping.

© Jaymi Heimbuch

Tags: Cooking | Recipes | The Cooking Project | Vegetarian | Weekday Vegetarian

2014 Gift Guide

WHAT'S HOT ON FACEBOOK