:max_bytes(150000):strip_icc()/2025060925-ZucchiniPancakes_Melati_Citrawireja18-SEA-hero-b8a4297a3bd24d57a80af276aaf0415b.jpg?ssl=1 "After I’m Drowning in Zucchini, I Make These")
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Why It Works
- Salting and draining the grated zucchini and onion retains the moisture stage constant and prevents the pancakes from changing into excessively moist.
- A mix of eggs, cheese, and flour binds the zucchini collectively.
Severe Eats / Melati Citrawireja
It is that point of yr once more: Zucchini season is upon us, which suggests I am looking out for recipes that make fast work of huge volumes of zucchini. A stew or salad with a single zucchini? Scrumptious as they might be, these recipes appear awfully quaint now. I need recipes that allow me haul out my meals processor and shred, shred, shred my fears away. I need recipes which are becoming for lunch and dinner—and ideally recipes that may be doubled and even tripled for a gathering. This recipe is tailored from Ina Garten; it makes six medium pancakes or 12 small pancakes. Although the pancakes are fantastic on their very own, they’re particularly good when served with Greek yogurt, bitter cream, or tzatziki.
Severe Eats / Melati Citrawireja
August 2010
After I’m Drowning in Zucchini, I Make These
Prepare dinner Mode
(Maintain display screen awake)
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2 medium zucchini (about 1 pound; 454 g whole)
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1/2 medium yellow onion (5 ounces; 142 g)
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1/2 teaspoon Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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2 massive eggs
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1 medium clove garlic, finely minced
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1/4 cup Parmigiano-Reggiano (about 1 ounce; 28 g)
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1/4 teaspoon minced recent thyme or oregano
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1/4 teaspoon finely grated lemon zest from 1/2 medium lemon
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Freshly floor black pepper
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6 tablespoons all-purpose flour (about 1 3/4 ounces; 48 g)
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1 teaspoon baking powder
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2 tablespoons (30 ml) extra-virgin olive oil, plus extra if wanted
For Serving:
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Greek yogurt, bitter cream, or tzatziki (non-obligatory)
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Utilizing the big holes of a field grater or a meals processor fitted with the shredding disk, shred zucchini and onion. Place zucchini and onion in a colander set over a sink, sprinkle with salt, and toss to evenly coat. Let drain for half-hour, then press towards the edges to extract liquid. Wrap greens in a clear kitchen towel or cheesecloth and squeeze to take away extra liquid; put aside.
Severe Eats / Melati Citrawireja
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In a medium bowl, stir eggs, garlic, cheese, herbs, lemon zest, and several other grinds of black pepper to mix, utilizing a fork to beat properly. Add drained zucchini and onion combination, stirring to mix. In a small bowl, whisk flour and baking to mix; add flour combination to zucchini combination and, utilizing a fork, stir till integrated. Line a big plate with paper towels; put aside.
Severe Eats / Melati Citrawireja
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In a 12-inch forged iron skillet, warmth one tablespoon olive oil over medium-high warmth till shimmering. Utilizing a scacnt 1/3 cup scoop or measuring cup, scoop batter onto skillet to type 3-inch pancakes spaced 1/2- to 1-inch aside, working in batches if crucial. Prepare dinner till properly browned on one aspect, about 3 minutes. Rigorously flip pancakes and cook dinner till bottoms are golden brown, about 2 minutes extra. Place cooked pancakes onto ready plate and repeat with remaining batter. Serve with Greek yogurt, bitter cream, or tzatziki, if desired.
Severe Eats / Melati Citrawireja
Particular Gear
Field grater or meals processor and shredding disk, forged iron skillet, 1/3 cup scoop or measuring cup
Make-Forward and Storage
These pancakes may be refrigerated in an hermetic container for as much as 5 days.
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