Fried Zucchini Pancakes

As I am writing this, I am oh so patiently waiting at the Ft Lauderdale airport with many hours ahead of me for my flight to LAX. A fun girls weekend, I forgot how it feels to stay up passed midnight. I joke that I’m a married old lay but glad that I got the “3AM” fix out of my system for a while.

We had an ocean view room overlooking the ongoing turquoise ocean. I wasn’t used to the feel of the Gulf water. It was warm…very warm, but so refreshing. The food scene in the area wasn’t exactly what we were looking for. Maybe because we were in such a touristy area. We veered off the beaten track to a small Italian restaurant which was good, but I failed to satisfy my itch for conch and Cuban food. Oh well..another time.

Nice view, huh?

I have to be honest, I can not wait to get home and back into my kitchen. I know we all say that don’t we? I have a recipe that I’ve been waiting to blog and is perfect to use up those leftover summer zucchini (or squash). This is also pretty easy to whip up. Everything is common staples in a kitchen and the use of a cast iron creates the perfect crunch.

  It is fried though, but I figured if we’re frying organic home grown vegetables…there has to be a balance in there, right?   Method:   1) Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes. 2) Meanwhile, get your skillet hot and pour about 1/4in canola or vegetable oil in.   3) Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get it super dry.   4) Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.   5) Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.

6) Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.

7) Top with a dollop of creme fraiche and a small sprig of oregano.

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Fried Zucchini Pancakes

Author: Samantha Ferraro

Ingredients

• 2-3 zucchini ends cut off
• 1/4 red onion
• 1 egg
• 1/4 c flour
• 1/4 tsp baking soda
• few sprigs fresh oregano
• Salt and pepper to taste
• Canola oil for frying

Instructions

• Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
• Meanwhile, get your skillet hot and pour about 1/4in canola or vegetable oil in.
• Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
• Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
• Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
• Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
• Top with a dollop of creme fraiche and a small sprig of oregano.