Zucchini season is undoubtedly here. I have been making zucchini pancakes for breakfast every morning. Bored of the same ol thing, I added some variations to my original zucchini pancakes. I made these little ones and put fish row on top of it, it made perfect appetizer. I also added other fresh veggies from the garden, elevated the zucchini pancake to a whole new level. I grated the zucchini, new potatoes, fresh onionlets (small onions just big enough to eat) and fresh snap peas, mixed in with an egg, salt and pepper and just enough flour to form the batter, and a touch of freshly grated nutmeg. The result is this delicious zucchini pancakes with a new twist.
The Original recipe is as follow:
Here's the recipe:
Two 5" long zucchini, grated,
One medium new potato, grated
(in this case, I used the Yukon Gold I grew)
1/2 C. tempura batter
One large egg
Dash of garlic powder, dash of onion powder
Salt and pepper to taste, and oil for cooking.
Mix all ingredients together and let set for 15 minutes. Cook on stove top same way you cook pancakes. Serve with Tabasco sauce.