Zucchini is another one of those much maligned vegetables (along with beets and brussel sprouts), often hated even by people who live in the country and grow or have grown them in their gardens. I might feel this way when I have the luxury of a bumper crop of zucchini, but for now, when my only source is the local farmers market, I covet all I can get.
I'm a regular subscriber to several cooking blog mailing lists. Some of them I've found annoying enough to unsubscribe from, some I glance at briefly and maybe save for later, others I delete immediately and never read. But I generally almost always read the emails from Serious Eats. They generally have a good mix of New York restaurant reviews, decent recipes and odd cooking techniques (I recently used their technique for cooking homemade pizza on the BBQ which was easy and successful). Earlier this week I found the "Crisper Whisper" recipe for zucchini pancakes that looked really good. I love vegetable pancakes (my favorites from last year were zucchini and fresh corn pancakes). I had some zucchini in the 'fridge, but I didn't have any fresh herbs or even a lemon lying around that the recipe called for. But when I found that I did had a few slices of cooked bacon left over from the weekend, the light bulb went off.
Seriously, vegetable pancakes (or fritters, if you prefer) are one of the easiest and tastiest summer treats. Yes, they do require you to stand in front of a hot stove, but for me the end result is worth it. They are super versatile - make them for breakfast, lunch or dinner. Serve them with savory sauces (marinara, pesto, etc) or with sweet (apple sauce or maple syrup).
Zucchini & Bacon Pancakes
2 medium zucchini
1 medium yellow onion
1 teaspoon kosher salt
3 T parmesan cheese
3 slices bacon, cooked and chopped
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
+/- 2 tablespoons olive oilShred the zucchini and onion, either in a box grater or food processor. Place in a colander in the sink, and sprinkle the kosher salt. Mix the salt through the vegetables, and let sit for 20-30 minutes. In another bowl, beat the eggs and set aside. Squeeze the liquid out of the vegetables in the colander, then add to the beaten eggs. Add the flour, cheese, bacon pepper and baking powder and mix until just blended.
In a heavy bottomed pan or cast iron pan, heat olive oil. Place approximately 1 1/2 tablespoons of batter in the pan and press slightly to flatten. Add as many pancakes to your pan as you can that will still allow you to flip each of them easily. Cook each pancake until browned, then flip and cook until browned (approx 5-8 mins total).Remove from pan and place on a paper towel lined plate.
Serve with greek yogurt and maple syrup (pictured) or sour cream and apple sauce (or any and all of the above).