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Thursday, October 24, 2013

Zucchini Pancake – Makes a great appetizer or light lunch!

 zuccini pancakes pint
After our last batch of zucchini muffins I was left with several half grated zucchinis and the children thus far are still vehemently opposed to eating zucchini if not in cake form, if I want to use up leftovers and reclaim some space in the veg drawer I needed to get sneaky!
So last night I tried this recipe.
Apologies for lack of photo, I did cook a batch, they turned out pretty well (I thought) then I made my first mistake, I left them on the counter to be heated up for dinner whilst I went out for a quick pre-dinner run.
I was informed upon my return that, child 2 (the short and shouty one) “DOES NOT EAT NEW FOODS!”
So Child 1 had eaten a few with hummus, when child 2 saw big brother tucking in, she polished off a couple dipped in soy sauce, not to be left out “him-indoors” sprinkled a couple with hot sauce and a dollop of plain yogurt.
I came home to find my plate of pancakes had been pillaged!
I just got to wash the plate… (l did try the first one out of the pan, dipped in plum sauce, but not I’m telling them!)
You will need:
·         2 cups grated zucchini
·         2 large eggs, slightly beaten
·         2 tablespoons chopped green onion
·         1/2 cup all-purpose flour
·         1/4 cup grated Parmesan cheese
·         1/2 teaspoon salt & pepper
·         1/2 teaspoon baking powder
·         1 pinch dried oregano/basil/parsley /thyme (whatever you fancy)
·         1/4 cup vegetable oil,  as needed
·         1 garlic clove
·         half a cup of sour cream/plain natural yogurt
·         Optional – half a teaspoon or so of prepared horseradish
·         Optional – a dash of chipotle powder
1. In a large mixing bowl combine the drained zucchini, chopped green onions (or yellow onion lightly sautéed), herb mix (see above), one garlic clove, two eggs, salt, a healthy grind of black pepper, a dash of chipotle powder(I left this out as the kids don’t like it), and enough flour to pull it all together (about a half a cup or so).
2. Heat extra virgin olive oil in a large skillet, and while heating, make sour cream sauce:
3. Mix together a half a cup of sour cream, a half a teaspoon or so of prepared horseradish (or more depending on the strength of your particular brand), and a dash of salt and freshly ground black pepper.
4. Place heaping spoonfuls of the zucchini mixture into the hot pan, and cooked them for about two minutes per side, or until nicely golden brown (placing them onto a sheet pan in a 250º oven in between batches to keep them warm).
50+UPF Sunny Sleevez
Serve them up with a dollop of the horseradish cream and a few lemon wedges for squeezing over them. Alternate dips: hummus, soy sauce, plum sauce
Next time I’m going to try adding a grated carrot too
Let me know how yours turn out

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