Eat your vegetables…the tasty way.

Newsletter - Aug15 zucchini-pancakesThis time of year markets are full of great summer vegetables. One of my favorites is zucchini (ok, I know it’s technically a fruit) which I find to be one of the most versatile. You can grill it and drizzle it with balsamic; run it through a spiral slicer and make no-card spaghetti out if it; stuff it with meat and roast it in the oven; or you can make some of the tastiest pancakes that even kids will eat up. These pancakes are nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!

 

Ingredients

  • 2 large sized zucchinis (~800g)
  • ½ thinly sliced red onion
  • 2 extra large eggs
  • 6 large spoonfuls of flour
  • 5 g of baking powder
  • 5 g of kosher salt
  • pinch of ground black pepper (to taste)
  • 8 g of unsalted butter
  • 8 ml tablespoon of vegetable oil

Optional but tasty

  • freshly grated Parmesan
  • 2 minced garlic cloves

Instructions

  • Run zucchini though a box grater into a colander or other largebowl over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
  • Using a clean dish towel or cheesecloth, place zucchini in middle and ring out liquid completely.
  • In a large bowl, combine flour, baking powder, salt, and eggs. Mix until a batter-like consistency; add some milk or sour cream if its still too dry. Season with salt and pepper, to taste.
  • Incorporate zucchini and red onion slivers into the batter.
  • Once the batter has a good consistency, place a large sauté pan over medium heat. Once it’s warm, add the butter and vegetable oil. When the butter starts melting, turn the heat to medium-low.
  • Take a heaping tablespoon of your batter and drop into the pan to create pancakes. You can make them as big or small as you want, but about a three-inch diameter is the standard. If you stick to that size, you should be able to make about 10 zucchini pancakes with this recipe. After two minutes, flip your cakes and cook the other side for another two minutes (or until both sides are browned).

Did you know?

  • Zucchini, or courgette, is a summer squash which can grow nearly a meter in length.
  • It’s technically a fruit because it comes from a flower…which are edible.
  • One cup of sliced zucchini has about 19 calories.
  • Zucchini is also high in vitamin C, which helps your blood cells work better, lowers blood pressure and can protect against clogged arteries.
  • A zucchini has more potassium than a banana.
  • The best tasting zucchini are the small to medium sized rather than the large ones. The darkest have the most nutritional value.
  • Pancakes were originally invented as a way of using up all the leftover fatty and rich foods before Lent begins on Ash Wednesday.
  • The most watched pancake related video on YouTube is of cartoon character Pingu and his family making pancakes. It’s got over 10 million views.