Monday, August 1, 2011
Zucchini Pancakes or Fritters
These zucchini fritters are a quick and easy meal and a great way to use up some extra zucchini. We planted just a couple zucchini plants and are hardly able to use it all. Some of the ones that grew larger before I could pick them, I took the seeds out and grated them up. Of course, I love zucchini made into sweet bread/cakes, but sometimes, it is nice to try something different. This is really a simple dinner that my husband grew up eating in the summer when everyone was busy working on the farm. This is mostly zucchini with just enough pancake mix and water to make a batter to hold it together. If you are using the larger zucchinis that have more moisture, you will not need to add much, if any water. My other addition this time, was some grated onion into the batter, as well as some dill. What a nice flavor, especially with a little sour cream!
Feel free to use any type of pancake mix. I just had some Fiber One that I wanted to use up. Later, I plan to start making my own bulk pancake mix.
(This is not an exact recipe- it depends on how much zucchini you have and how much batter you want to make. So mix some up and see if you need to add more of an ingredient.)
2 medium sized zucchini, washed, deseeded and grated
1-2 tsp dried dill
1-2 tsp salt
1/4-1/2 tsp pepper
1 medium onion, grated
water, if necessary to make the batter the right consistency.
sour cream, if desired for topping
In a large bowl, mix the grated zucchini, eggs, seasonings and onion. Stir well and gradually mix in enough pancake batter to achieve the proper thickness (enough to hold the zucchini together but not too thick). You may add a little water if necessary. Pour onto a griddle or frying pan that has been coated with a little butter or oil. Cook over medium heat as you would pancakes, flipping when the top begins to bubble.
Serve with tops of pancakes buttered and a little sour cream on top.