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
½ teaspoon pepper
1 large egg, lightly beaten
¼–½ cup flour (white or whole wheat is fine; for gluten free, use rice flour)
¼ 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 ¼ 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 ¾-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 ¼ cup mayonnaise with ½ clove of finely chopped garlic and 1 tablespoon of fennel. Or mix ½–¾ cup diced tomato with ½ clove of garlic, 1 teaspoon finely chopped onion, and 1 teaspoon finely chopped herb for a relish topping.