Cook's Garden Recipes - Herbed Zucchini Pancakes

Herbed Zucchini Pancakes

The zucchini in these delicate pancakes are just a jumping off point for other vegetables additions, so feel free to add a handful of shredded carrots, parsnips or onions to the batter. Cooking will go much more quickly if you use two skillets or a large griddle.

Makes 12- 14 pancakes

2 medium green zucchini, scrubbed and grated (2 cups)
2 medium golden zucchini, scrubbed and grated (2 cups)
2 teaspoons fine sea salt
4 large eggs
½ cup unbleached all –purpose flour
4 tablespoons (½ stick) unsalted butter, melted
1 tablespoon finely chopped fresh basil
1 tablespoons finely chopped fresh chives
1/8 teaspoon freshly ground pepper
1 cup shredded Vermont cheddar cheese
¼ cup olive oil

Toss the zucchini in a colander with the salt. Let stand in a sink to draw out the juices, about 30 minutes. Rinse well with cold water. A handful at a time, squeeze out the excess moisture from the zucchini.
Position a rack in the center of the over and preheat to 200*
Beat the eggs in a medium bowl. Add the zucchini, flour, melted butter, basil, chives and pepper and mix well. Fold in the cheese.

Heat the oil in a large skillet over medium heat. Using ¼ cup for each pancake, drop the batter into the skillet, using a spatula to spread the thick batter into ½ inch thick pancakes. Cook, turning once, until the pancakes are golden brown, about 5 minutes on each side. Using a slotted spatula, transfer to a baking sheet and keep warm in the over while making the remaining pancakes. Serve hot with the savory green sauce.

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