I asked my fb friends for foodspiration because there are gorgeous zucchini in my refrigerator just begging to be grubbed! I wanted something new, and an old law school friend came through with a suggestion her family digs:
Zucchini Pancakes
I used this potato latkes recipe from the Brown Eyed Baker as a sort-of guideline for mine (essentially, what dry ingredients, like baking soda, & a general method).
It was fun to whip up something different, and the result was super tasty!
Here’s what I did:
Grabbed the unused spaghetti’ed zucchini from last night
Chopped some onion and added it
Threw in some of my Bountiful Loaf creation, as a filler/binder
Hit it with seasonings – salt & pepper, onion powder, garlic powder, paprika
Tossed in some baking soda to help it lift
Put in an egg, broke the yolk
Worked everything together
But it seemed like it needed something more… it seemed heavy (probably bc of that loaf situation)…
Breadcrumbs!
I grabbed the food processor & a handful of seasoned breadcrumbs we happened to have in the pantry. Added about half to the zucchini mix & saved the rest to coat the outsides.
While a spoonful of coconut oil heated up in the pan, the mix chilled out in its bowl
Then I formed little cakes, rolled them in the breadcrumbs, dropped them into the pan, & kept an eye on them.
It was so good, like took-one-bite-and-finished-standing-at-the-counter good. Who needs chairs when there’s good food?
And, since I like to dip, I put some ketchup & Sriracha together… it was really nice with it.
Definitely adding this to the lineup!