2 cups coarsely grated zucchini (or other summer squash)
2 tablespoons very finely chopped onion
1 or 2 cloves finely minced garlic
1–2 tablespoons fresh dill, basil, fennel frond, or parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1/4–1/2 cup flour (white whole wheat is fine; for gluten free, use rice flour)
1/4 cup vegetable oil
- Place squash and onion in a fine sieve over a bowl and lightly press to remove excess moisture; or wrap in a kitchen towel and wring gently to dry. If pancakes are too wet, they’ll require too much flour and won’t be as tender.
- Mix together vegetables, garlic, herbs, salt, pepper, and egg to combine thoroughly.
- Gently mix in 1/4 cup of flour. If mixture seems too wet, add a bit more flour 1 teaspoon at a time.
- Heat oil in a skillet over medium high heat.
- Form patties about 3 inches in diameter and about 3/4-inch thick and place in pan.
- Cook until lightly browned on one side, about 2 minutes, turn and cook until browned on the second side, about 2 minutes.
- If you prefer to bake them, dredge in flour or very dry fine breadcrumbs, e.g. Panko, and bake on a parchment-lined baking sheet at 375°F for about 20 minutes.
Serves 2–3. Prep time, 20 minutes; cook time, 5 minutes if frying and 20 if baking.
Cook’s note: For a tasty easy topping, puree 1/4 cup mayonnaise with 1/2 clove of finely chopped garlic and 1 tablespoon of whatever herb you’re using. You can also mix 1/2–3/4 cup diced tomato with 1/2 clove garlic, 1 teaspoon finely chopped onion, and 1 teaspoon finely chopped herb for a nice relish topping.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com