Call it a fritter, call it a pancake. I just call it downright delicious. Come late August and early September, my crisper is bursting with zucchini from friends’ farms and road side markets. And the good thing is, once you have this recipe in your repetoire, you will be able to come up with endless flavour combinations. These fritter-cakes are delicious hot out of the pan, served with a dollop of sour cream, or as a base for poached eggs in the morning. Just trust me and try it.
4 zucchinis, about 1.5 lbs
3/4 tsp salt
2 green onions, thinly sliced
1 jalapeno, seeds removed and finely diced
2 tbsp fresh dill, finely chopped
1 tbsp lemon zest
1/2 tsp ground cumin
1/2 cup feta cheese, crumbled
1 egg
2-3 tbsp flour
3 tbsp butter
3 tbsp canola oil
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Trim each end of the zucchini and run it through the grater attachment of a food processor (or over the large side of a box grater).
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Place a fine mesh sieve over a large bowl and put shredded zucchini into the sieve, toss with salt and set aside.
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In a separate bowl, stir together green onions, jalapeno, dill, lemon zest, cumin, feta and egg.
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Once the zucchini has rested for about 10 min, gently squeeze to release as much liquid as possible.
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Add drained zucchini into the onion-feta mixture and add flour. Stir well to combine.
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Heat a large non-stick skillet over medium. Add 1 tbsp butter and 1 tbsp canola oil to the pan and allow butter to melt.
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Use a 1/4 cup measure to portion out mixture. Use your hands to form a roughly shaped pancake.
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Place formed patties, about 5 at a time, into the pan and cook until golden, about 6-8 min each side.
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Remove pancakes to a baking sheet and keep warm in an oven set to about 250 degrees until all pancakes are cooked. Serve with yogurt or sour cream and chives.
TIP: Flatten the pancake with a spatula slightly once they are in the pan for more even cooking