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