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Archive for August, 2013|Monthly archive page

Brunch and Dinner-worthy: Zucchini Pancakes

In Do-it-Yourself, Gluten Free on August 4, 2013 at 1:37 pm

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These zucchini pancakes were RIDICULOUSLY easy to make and were gobbled up immediately.

These aren’t sweet pancakes, nor do they have any flour – these are probably more like how hashbrowns or potato latkes are made. So maybe they’re more skillet cakes and not pancakes? I digress…

I didn’t bother looking up a recipe and poked around the kitchen and made stuff up as I went along. It turned out great. I used zucchini and chives I had from my garden.

I used a box grater to grate the zucchini into a bowl, skin on. I have a KitchenAid box grater, which is sturdy and doesn’t pop in and out like some flimsy graters do, and has an ergonomic handle. The prep time was next to nothing, but cooking time is a bit longer to help solidify the cakes.

Then as followed:

– Season the grated zucchini with kosher salt and cracked pepper, added some garlic powder too (but you can use fresh garlic, I was just lazy). Drizzle a tiny bit of extra virgin olive oil into this grated zucchini bowl.

– I chopped some banana peppers I had from the garden just to add some flavor and get some more body to the cakes, but it didn’t add any heat, you can add any kind of peppers or omit. Same with onions. I didn’t add any out of laziness, but you can.

– Whisk one egg in another bowl. Add kosher salt to the egg mixture and drizzle a little bit of olive oil into the egg. Pour this egg mixture into your grated zucchini bowl.

The olive oil was added so that the mixtures don’t burn.

– Heat some vegetable oil and a bit of butter (or just use butter) in a skillet to medium heat. I used a small cast iron pan, but you can use a non-stick or stainless steel pan. Spoon in the zucchini mixture into the skillet. I made mine about 3 inches wide or less so that the shape would maintain and I could flip the cakes easily. Leave some room in between zucchini mixture mounds.

– Keep zucchini mixture on the skillet at medium heat and use a spatula to push the sides in to keep a round shape. Don’t move or flip the zucchini cake. You’ll notice that zucchini releases a lot of water and steam, so this is normal. You’ll need to keep the zucchini cakes on the skillet until most of this water is evaporated.

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– Press down the cake with a spatula after about 3 minutes to get the cake cooked throughout. By about 5 minutes or so, the cake should be able to move without turning into a big mess (similar to how buttermilk pancakes need some time to cook on one side before being flipped). Flip the cakes and let it do its thing for another 5 minutes until golden brown or darker.

– Plate and top with goat cheese (or other favorite cheese), chives, and if you wish, bacon crumbles.

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Enjoy!

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