Looking for ways to use that garden (or farmers market) bounty of summer squash? This recipe makes an easy dinner that pairs well with all manner of summer salads. The best part? Zucchini can easily be grated and frozen in the peak of summer, then thawed and mixed into pancakes whenever you like. Eating these out of season will feel like the recollection of a fond memory.
– Recipe by Christina Nifong, Roanoke
Ingredients
Serves 4
4 cups grated zucchini, packed tight with excess water squeezed out
4 eggs, beaten
1 cup finely crumbled feta cheese
1/2 cup minced scallions or finely diced onion
1/3 cup flour
1 tablespoon fresh mint, finely chopped
1/4 teaspoon fine sea salt
A few turns freshly ground black pepper
Butter for frying
Sour cream, hot sauce or prepared horseradish for topping
INSTRUCTIONS
Combine zucchini, eggs, feta, scallions, flour and spices in a medium bowl. Mix well.
Heat butter in skillet or frying pan over medium-high heat. Add 1/2 cup zucchini mixture. Cook until browned on one side, then flip, about 6 minutes. Cook until browned on the other side, careful to cook thoroughly on the insides as well.
Stack finished pancakes on an oven-safe plate and keep warm in a 250° oven while working through batches.
Serve topped with sour cream, hot sauce, prepared horseradish or other favorite condiment.
