Zucchini pancakes

Batter-fried zucchini was my prefered summer food when I was a kid, and I always think about that when I see them at the produce aisle waiting for me to pass them by because making that yummy food is too messy for my kitchen. Sort of like that guy was too sexy for his shirt. But as they say – where there is a will, there is a way – so I thought of incorporating all the ingredients into a kitchen friendly mix and make the batter-fried zucchini with a pancake batter. It was easy and tastes great – as a main dish for a little unassuming lunch, or as a side dish , or as a snack.

The grocery list is very modest:

  • Zucchini
  • Eggs
  • Flour
  • Salt and pepper

It’s best to use a food chopper (my favorite kitchen appliance!) but if you don’t have one (get it – seriously – you can use it for all kinds of stuff) use a grinder instead.

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Peel and cut the zucchini and blend it in the chopper.

Beat two eggs, then add zucchini.

Add flour enough to get a pancake batter consistency.

Season with salt and pepper.

Use a small ladle (or a big spoon) to transfer the zucchini batter in a frying pan and make even sized pancakes.

Serve with sour cream or enjoy them plain.

Anecdote: I made these and left them in the kitchen. Later the same day I asked my daughter if she had tried the zucchini pancakes – and she says ‘No, but I ate the little pancakes that were in the kitchen, with maple syrup. 🙂

I don’t recommend these with maple syrup – but, hey – to each their own. What’s important is to enjoy them, so

Bon appetit, space peeps!

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