3/4 Lb zucchini (about 1 medium)
1/2 cup all-purpose flour
1 large egg
1/4 cup finely chopped scallions (optional)
Salt and pepper
Sunflower seed or canola oil for frying
Grate zucchini on the large holes of a box grater (or using a food processor). Squeeze it in handfuls over a sink and move to a bowl.
Add flour, egg, scallions, and a generous amount of salt and pepper. Mix well and taste for salt. Since the batter contains raw egg, it's best to cook a little piece before tasting to be on the safe side, but if you've ever eaten unbaked brownie or chocolate chip cookie batter, this is no more dangerous.Set a large skillet over medium-high heat. When hot, add enough oil to make a coating 1/8 inch thick. When oil is hot (moves as easily as water when you tilt a pan), add the batter a spoonful at a time (each spoonful makes one pancake). Cook until golden brown, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes. Remove to a plate lined with paper towel and repeat with the rest of the batter adding more oil as necessary. Serve immediately with sour cream, yogurt, or plain.
I really wish I had a camera right now.... we have fresh veggies spread all over our kitchen counter. Elayna and I just shelled a bunch of peas.
For posterity, the roster of veggies:
Zucchini - made zucchini pancakes
Yellow squash - did this to it
Chard - will cook with garlic
Eggplant - baked with spaghetti sauce
...and then there is fruit.