2 cups zucchini, coarsely grated
2 tablespoons onion, very finely chopped
1–2 garlic cloves, finely minced
1–2 tablespoons fresh fennel frond, dill, basil, or parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1/4–1/2 cup flour (white or 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 each side, about 2 minutes per side.
- If you prefer to bake them, dredge in flour or very dry fine breadcrumbs, 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 an easy topping, puree 1/4 cup mayonnaise with 1/2 clove of finely chopped garlic and 1 tablespoon of fennel. Or mix 1/2–3/4 cup diced tomato with 1/2 clove of garlic, 1 teaspoon finely chopped onion, and 1 teaspoon finely chopped herb for a relish topping.