Zucchini Pancakes

June 1, 2011

These are originally from Leslie Friend, but I’ve tweaked it to include local ingredients around here. I prefer yellow summer squash or the bicolored zucchini (green-yellow) because they are a bit sweeter than your normal green zucchini.

Zucchini Pancakes

  • 3-4 medium zucchini or yellow summer squash, grated (Brinkley Farm)
  • 2 eggs, beaten
  • *wedge of Chapel Hill Creamery Asiago (or Parmesan. or Swiss. Or a combination).
  • 1/2 yellow onion, diced (Brinkley Farm)
  • bunch of cutting celery (Catbriar Farm) or parsley (Tiny Farm)
  • 2-4 cloves garlic, minced or microplaned
  • 4 tb flour (gluten free flour also works well here)
  • salt and pepper

*choose your size! It never hurts to have too much or too little cheese 😀

Mix all and fry in a skillet, preferably cast-iron, until both sides are a nice brown. Serve with salad or pickles. If your pancakes fall apart, try adding more flour and a tiny bit of milk.

summer staple

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2 Responses to Zucchini Pancakes

  1. Pingback: Tomato and Corn Salad | The Accidental Southerner

  2. Pingback: [21/52] Week in Food | The Accidental Southerner

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