As is nearly always the case, I get most of my cooking inspiration from Deb at the Smitten Kitchen. She posted zucchini pancakes about a week ago and I added them to my every-growing list of things to cook. I often skim through the comments on her site because her readers are so zealous and often have good ideas for altering her recipes. One commenter mentioned that she made a savory version of the recipe and I couldn’t wait to try it myself. These pancakes come together in no time at all and you probably already have all of the ingredients on hand. We ate them for dinner with smoked trout and it was perfect. They also make a great toddler dinner as Louis loved them and could “pique” them with the fork by himself. It could be interesting to experiment with different types of cheese, maybe gruyère or comté, and add fresh herbs like basil or thyme. I’ll have to try the original, sweet version someday soon too.
Savory Zucchini Pancakes
1 cup flour
1/4 tsp salt
1 teaspoon baking soda
2 large eggs
3 tablespoons olive oil
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
⅓ cup grated parmesan cheese
2 cups shredded zucchini – squeeze some of the excess water from the zucchini, but it doesn’t have to be totally dry.
1 shallot, thinly sliced
Butter or oil, for skillet
In all small bowl, whisk together the flour, salt and baking soda.
In a large bowl, whisk together the eggs, olive oil, milk and parmesan cheese. Stir in zucchini and shallot.
Mix the flour mixture into the wet ingredients.
Heat a skillet on medium-high heat. Add butter or oil when the skillet is hot and swirl it around to coat the skillet. Drop ¼ cups of batter onto the skillet. Cook 2-3 minutes on each side or until golden brown and cooked through. You may need to adjust the heat so the pancakes don’t brown too quickly. Serve hot or warm.