Friday, July 23, 2010

Zucchini Pancakes with Tomato-Onion Salad

We're leaving on vacation tomorrow. I'm grading term papers, packing suitcases, making phonecalls, running loads of laundry, supervising violin practices, and generally trying to wrap up a couple of week's worth of responsibilities in advance. I am still in my running clothes. I have not run, but I think I should get a little credit just for my hopefulness, don't you? Just putting on a sportsbra should be worth a couple of hundred calories.
My sister, in the middle of a move to California, rolled into to town last night. She'll be housesitting for us while her husband is househunting for her. It's a convenient arrangement, except for I don't feel like leaving when my sister is here. Across the street, at my parent's house, I have two other sisters and their families. Suddenly, staying home sounds very enticing. I don't want to miss out on any of the laughs. I'll bet there will be a few laughs where we're headed-more info on that to come.
I haven't done any grocery shopping this week, in anticipation of leaving. We're using up what we've got and living off pantry staples and our vegetable garden. These are ideal conditions for my very favorite zucchini recipe. This is it. I love the cakes, the cookies, the breads, the terrines, the gratines, the quesadillas-but this is my favorite.
Zucchini pancakes are a summer variation on potato latkes, really. There's just a hint of zucchini flavor, so even people like the Quiet Man, who really don't care for zucchini will clamor for seconds. On a summer night, with perfect salad of lemon, red onion and tomato, zucchini pancakes are just the ticket. And speaking of tickets, I'd better get packing for our trip.

Zucchini Pancakes

Estimated Cost: $3.00 for four servings with tomato salad-or almost free, if you've got a garden.

2 cups shredded zucchini

1/4 cup grated onion

1/2 cup flour, plus more if needed

2 eggs, beaten

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of cayenne, if desired

butter, for the fry pan

Combine all ingredients. Heat a frying pan over medium heat. Cook pancakes in melted butter until browned on each side, about 2-3 minutes per side. Serve with sour cream and tomato salad.

Tomato-Onion Salad

1 large red ripe tomato

2 tablespoons chopped red onion

1 tablespoon lemon juice

2 teaspoons olive oil

S and P, to taste

Combine all ingredients in medium bowl and serve with zucchini pancakes.

Next Up:

Banana Cake Lots of Ways


Maria said...

Great summer recipe. I know we will be making this one!

Anonymous said...

Delicious! This is a great recipe for brunch this weekend and I love how affordable it is, too :-)

Catherine said...

Looks delish!

gigi said...

This is right up my alley!! Love me some fresh summer veggies!

The Blonde Duck said...

Have a good vacation!

Jessica @ Barefoot by the Sea said...

Those look amazing and great for Farmer's Market time!

Carrie said...

Made the pancakes to go along with some leftovers for lunch today and they were AWESOME!!! I did make one little addition and that was about 1/4 teaspoon of garlic powder. We will be making this over and over again!! YUMMMMMMM!!!!

The Japanese Redneck said...

They look fantastic.

Have fun on your trip.

Mer said...

This was SO good. Even my kids liked it. I think the butter was the key. The only thing I added was a pinch of mint flakes to the tomato salad. Thanks for this excellent recipe!

Patsyk said...

Yes, just putting on the sports bra is worth at least 200 calories on it's own!

I love the idea of making zucchini pancakes in the summer! will have to try it soon since they are in great abundance right now!

Hope you enjoy your trip!

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Kira said...

Oh, Prudy once again these were marvelous. The kids (even the one year old) gobbled them up. They tasted so much like potato pancakes to me. I can't wait for another zuchini to ripen!

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