For weeks since the frost we've only had Mexican zucchini at the store. Nothing against Mexico, but we try to eat local, and I confess that I love zucchini, considering it the most versatile of vegetables. So I was elated to find Florida zukes back on the produce aisle. To celebrate, we made these pancakes for breakfast. Somewhere between fritters and crepes, these are delicously eggy and savory.
Zucchini Pancakes
1 medium zucchini, grated
1 medium yellow squash, grated
1/2 vidalia onion, sliced in very thin half moons
1 green chili, minced
sprinkle of sea salt
grind of fresh pepper
1 tsp curry powder
1/2 cup stone ground cornmeal
2 tbsp pine nuts
3/4 cup other flour ( I used Bob's Gluten Free all purpose flour)
4 eggs
1/3 cup water or other liquid
olive or coconut oil for frying
a little cheese for topping (we had some creamy farmer cheese from a small grass-fed dairy)
Preheat skillet to medium high, or until a drop of batter dances.
Grate veggies into a big bowl. Mix in the seasonings, pine nuts, and cornmeal until blended, then the flour. Let that stand a few minutes while the skillet heats, then blend in the eggs and water. Scoop by the cupful into your skillet, and cook on one side until set. Flip carefully--may spatter-- and brown the other side. Sprinkle with cheese while the second side cooks so it will soften.
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