Zucchini-Fennel Pancakes

zucchini_fritters_trans copy

INGREDIENTS
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

PREPARATION

  • 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.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.