Zucchini Pancakes

I was going to write a review of a local restaurant today for Travel Tip Thursday, but the unbloggable continues, along with overwhelming amounts of work and the stressful situation with my nephew (good news and bad news there – fortunately, the good news outweighs the bad but I’ll go into that later), so I’m rerunning a very old recipe; again, from a time before I had any readers to speak of.

No original photography for this one, I’m afraid – other than the pictures I took of Little Guy over the weekend, my camera has been sadly neglected. Which means I’ve already bombed out of Project365. Of course, there’s nothing that dictates you have to begin on January 1st or any other day so I can restart at any time, but until we get the unbloggable resolved in some fashion I can’t see trying to begin again. It’s all rather sucky, and I’m stuck with some stock photography for this one.

Anyhoo, I love squash of all kinds, and Beloved is particularly fond of zucchini. You might not think to make a pancake, or blini, out of squash, but they are surprisingly good – I get frequent requests for them from all of the kids (The Young One excepted, of course). These are super easy to make and are a great way to use up surplus zucchini in the summer. Or even yellow summer squash, which works well too. This can be made low carb/gluten-free by substituting the all-purpose flour with a nut or soy flour.

Zucchini Pancakes

• 2 – 3 medium zucchini
• 1/2 cup finely chopped red onion
• 2 eggs, slightly beaten
• 1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Vegetable oil

Coarsely shred the zucchini; place it in a paper towel lined colander and press out as much moisture as you can.

Mix the zucchini with the rest of the ingredients except the vegetable oil in a large mixing bowl. Heat a large skillet over high heat until it nearly smokes; add enough vegetable oil to cover the bottom. Drop the zucchini mixture into the hot skillet by heaping spoonfuls, flattening them slightly with the back of the spoon; they should be about 2 1/2 inches in diameter. Fry them until brown, about 3 – 5 minutes per side, using care when flipping them. Drain briefly on paper towels, then serve immediately.

Makes 6 – 7 pancakes.