Summer is in full swing now in Tuscany and our orto (vegetable garden) is overflowing with ripe summer zucchini. Each fruit and vegetable clearly has a prime time when it’s at its seasonal best. Some are great for over half of the year; others only hit their peak for a month. To me eating from the garden means extra flavor, extra crunch, extra juiciness—and extra nutrients in all my meals. So this week I am getting creative with zucchini.. from zucchini pancakes to zucchini bread to anything else I am inspired to create.
Today, I thought I’d share this simple and quick recipe with you. It is great for an impromptu meal at home.. brunch, lunch, or even dinner on a lazy summer evening in the garden. I hope you give it a try and enjoy it.
- 2 medium zucchini
- 2 medium shallot grated
- 2-3 medium eggs, lightly beaten
- 6-8 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Stir in the shallot and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot with a dollop of Greek yogurt tzatziki sauce.