Monday, October 15, 2012

Zucchini Fritterish Pancakes

From Nici Holt Cline, of the blog “Dig this Chick” 

This is a delicious and simple way to prepare zucchini, that has been a big hit in workshops and pantry sample tables. 

2 medium zucchini (or other summer squash) shredded/grated
1 carrot shredded/grated
1-2 garlic cloves, chopped
1/2 cup cornmeal
1 cup flour
chives, chopped
salt, to your taste
2 large eggs (3 if on the small side)
1/2 cup milk (or more if needed)
3/4 cup feta cheese, crumbled

olive oil for cooking, as needed
Toss the veggies, and flours in a bowl. Mix the eggs and milk in a measuring cup or small bowl. Add this to the rest o the ingredients a bit at a time until muffin batter consistency is reached. Heat a few tablespoons of olive oil in a skillet or griddle (if your surface is a good non-stick, you can skip the oil). Drop the batter by the 1/4 cup, spread the batter out a bit if it is thick, and cook for a few minutes, until golden and holds together when flipped. Flip and cook until the other side is brown, and the pancake is cooked through.

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