The zucchini plants are gone but there are still so many left but with time working against me I’ve been feeling compelled to cook double-time to make sure not one goes to waste and we can only eat so much zucchini cobbler.
Wanting a savory dinner/snack item I amazed myself with these delectable zucchini pancake patty latka things.
I’ve been baking (attempting at least) a lot more lately and learning the hard way how much rigorous the recipes and processed need to be. Getting hungry and staring down a counter full of zucchini (and hell bent on not making any zucchini bread) I endeavored something that I could experiment with more with high hopes for success. Starting with this recipe I made my requisite additions and modifications to the joy of myself, my sister, and Jordan and Amanda who happened by that evening.
- 2 cups grated zucchini
- 2 eggs, beaten
- 1 onion, medium, chopped
- 3-5 cloves garlic, minced
- 2/3 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- celery salt
- fresh ground pepper
- 2 tablespoons vegetable oil
- Thoroughly mix everything (except oil).
- Drop big spoonfuls into pan with oil on medium-high heat. Grind fresh pepper on top. When the bottom is golden (a couple/few minutes) flip and smoosh down to pancake thickness of your liking. Grind some more pepper (yum).
The whole process only takes about 15 minutes (depending on how you grate everything ;) A sour cream sauce would be great with these. I ate my first batch with some HP sauce which actually seemed to detract from how flavorful these were. They were so good they didn’t even need a condiment, but do whatever you like as I don’t think you can go wrong.
Honestly I was so happy to have tried this recipe out. Great flavor, amazing texture, and quick to make. They are a lot like potato pancakes (latkas) but with that mild zucchini flavor. And all that cheese doesn’t hurt.
Let me know if you try this at home. Send pics!