Join me this Sunday at Everyone’s Harvest Certified Organic Market in Marina for my Healthy Interactive Cooking Workshop. We will make Zucchini Pancakes. Zucchini has never tasted this good! For more information and directions to the market, visit http://everyonesharvest.org/ See you there!
4 small zucchini, coarsely grated
¼ cup finely chopped onion
¼ cup chopped fresh flat-leaf parsley
1 small clove garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon dried mint
¼ teaspoon salt
⅛ teaspoon ground black pepper
Pinch of cayenne
2 large eggs
1 tablespoon white all-purpose flour
1. Place the zucchini in a saucepan with ¼ cup water and cook over moderate heat until tender, about 5 minutes. Drain through a strainer, pressing out excess liquid with a potato masher or fork.
2. Transfer the drained squash to a mixing bowl. Add the onion, parsley, garlic, cumin, mint, salt, black pepper, and cayenne. Mix thoroughly before stirring in the eggs and flour.
3. Pour enough vegetable oil in a small skillet so that the oil is about ¼ inch deep. Heat over medium-high heat until hot, but not smoking.
4. Shape small pancakes with your hands and carefully drop each into the hot oil. Fry until golden brown, flipping once, so that both sides are cooked golden. Drain on paper towels; pat off excess oil, if necessary.