Zucchini Pancakes

Name: Zucchini Pancakes
Ingredients: 1 or 2 small zucchini, grated to make about 1 cup; Salt; 1 egg; 3 tablespoons all-purpose flour; 1 scallion, finely chopped; A few chopped fresh parsley and/or basil leaves; 1 slice prosciutto, torn into small pieces (optional); 2 slim strips red or orange bell pepper, cut into small dice (optional); Light olive oil; Garnish (optional): 3 or 4 squash blossoms

December 9, 2011

Anyone who has a garden knows about the pressure to eat up the zucchini you’ve planted. You hate to see it go to waste. But the advantage to growing your own is that you can harvest the zucchini while they are still very young and have a more intense flavor (and you can use the male blossoms, too). So here’s one more delicious way of appreciating this prolific vegetable. You can leave out the prosciutto and peppers if you like, but they do add considerable zest.

Recipe notes

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