Herbed Zucchini Pancakes

  • Scrub and grate 4 medium zucchini squashes and combine in a colander with 2 tsp of salt and let stand to draw out the juices, about 30 minutes.
  • Rinse well in cold water.
  • Squeeze out excess moisture.
  • In a medium bowl, beat 4 eggs and add the squash, 1/4 cup of flour, 4 tbsp of melted butter, 1 tbsp each of basil and chives and 1/8 tsp of pepper.
  • Mix well.
  • Fold in 1 cup of cheddar cheese. Heat 1/4 cup olive oil over medium heat.
  • Drop the batter into skillet, spread into 1/2" thick pancakes.
  • Cook, turning once, until the pancakes are golden brown on each side.

Makes 12-14 pancakes.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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