Recipe
April 7, 2021
Zucchini Pancakes
Try these Zucchini Pancakes from the new cookbook, Vegetable Simple.
These savory pancakes are fun to make. They are light in texture but strong on zucchini flavor. I like them best when they are moist and fluffy. Serve immediately.
Directions
Yield: Serves 4 (makes about 8 cakes)
- In a small bowl, stir together the yogurt, dill, and salt and white pepper to taste. Cover and refrigerate until ready to serve the pancakes.
- On the large holes of a box grater, grate the zucchini into a bowl. Combine the grated zucchini, onion and a pinch of salt, and gently toss. Set aside for 5 minutes.
- Transfer the zucchini mixture to the center of a clean kitchen towel and squeeze out as much water as possible over a sink.
- In a large bowl, whisk the eggs together. Add the zucchini mixture, cornmeal, baking powder, 1 teaspoon salt and white pepper to taste, and mix well.
- In a large sauté pan, heat 1 tablespoon of the canola oil over medium heat. Add the batter to the pan by the heaping spoonful, to create cakes that are about 3 inches across. Cook them until golden brown on both sides, about 2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining canola oil and pancake batter.
- Serve the pancakes hot with yogurt-dill sauce.
Photographer:
Nigel Parry
Source:
Excerpted from Vegetable Simple by Eric Ripert. Copyright © 2021 Eric Ripert. Photography by Nigel Parry. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.