Fresh Feasting: Zucchini Pancakes and I Want Your Recipes TOO!

8/15/2011

Last night we devoured scallops with bacon, chard, and pasta with pesto for dinner out on the porch. The food was as fresh as it was going to get, either from the farmers market or our own garden. If only we could live like this every day, sigh. Summer is too short. But! It's not over yet and I am hoping to trade inspiration with you. I'll give you a recipe to help you enjoy your fresh garden veggies if you give me one!

Zucchini Pancakes (We ate the entire batch in like 20 minutes - so good) I just did an internet search and altered a recipe. Here is what I did: Take the following ingrediants and mix them all together in a bowl and then fry them up like pancakes til they are browned on each side. 1. Shredded zucchini (one large or more) 2. Three eggs 3. Two cups flour (I used gluten free baking mix) 4. Shredded hard goat cheese (Or a friend used feta) 5. Onion (I used chives and green onions) 6. Parsley 7. garlic powder 8. onion powder 9. salt and pepper to taste 10. one cup milk (i used water and goat yogurt b/c my fam can't drink the cow) ENJOY!!!

Whatcha got for me???

3 Comments

renée link

8/15/2011 01:47:32 am

yum! i make this once a week and it is AMAZING! http://steamykitchen.com/14838-white-beans-and-cabbage.html

Robyn link

8/15/2011 02:03:36 am

Oh I love squash fritters! There is always an abundance of squash, too, this time of year. Either from your garden or from co-workers begging you to take a few pounds off their hands. Do you squeeze the juice out after your shred them?

Here's a recipe I make all the time. It requires no cooking, but much easier if you have a food processor, and can be made so many different ways. If I'm short on ingredients I usually just do the oil, cider vinegar, salt and pepper. You can pretty much add whatever else you want!

Raw Beet and Carrot Slaw

3 medium beets peeled and shredded
4 medium carrots peeled and shredded
1 TB Dijon mustard
2 TB orange juice
1 TB cider or champagne vinegar
1/2 tsp fennel pollen
1/2 tsp salt
1 TB extra-virgin olive oil

Whisk together mustard, oj, vinegar, olive oil and fennel pollen
Add to beet and carrot mixture
Add salt and adjust to your taste
(you could add some honey or sugar to sweeten it up a bit)

creativenosh

8/15/2011 02:16:37 am

Thanks Renee, I totally have to try that recipe - sounds interesting!

Robyn, I don't squeeze out the zucchini juice, I guess you could also reduce the amount of milk you add if you feel like it's too runny.

I've had your beet carrot slaw - thanks for the reminder - mmmmm!

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Fresh Feasting: Zucchini Pancakes and I Want Your Recipes TOO!

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