Servings: Serves 6
- 8 to 10 small zucchini (about 3 pounds)
- 2 tsp. salt
- 2 eggs
- 1/2 tsp. pepper
- 1 bunch scallions , finely chopped
- 3 Tbsp. all-purpose flour
- 1/2 cup finely grated Parmesan cheese (optional)
- Olive oil for frying, as needed
Active time: 20 minutes
Total time: 40 minutes
Grate zucchini on medium holes of a box grater or in a food processor. Toss with salt and drain in a colander for about 20 minutes. Squeeze very dry in a clean kitchen towel.
In a large bowl, beat eggs, pepper, and scallions. Add flour, then zucchini and cheese, if using, and mix thoroughly.
Pour olive oil into a cast-iron skillet until it reaches a depth of 1/4 inch. Cook over medium heat. Carefully place spoonfuls of zucchini mixture in pan, then flatten them to a diameter of about 2 inches. Make only a few pancakes at a time so you don't crowd them, and turn each one once, letting them cook for about 3 to 4 minutes on each side, until golden. The heat should stay at medium; if you get impatient and try to cook them too rapidly over high heat, they'll get too dark too quickly, and you don't want that. Serve immediately, or hold in a warm oven until the entire batch is cooked.
From Heart of the Artichoke (Workman), by David Tanis.
Per serving: 180 calories, 3 grams protein, 15 grams fat, 2 grams saturated fat. Plus 60 percent DV of Vitamin K.