Zucchini Pancakes
What tastes better than donuts, fritters, or waffles? Zucchini pancakes! This recipe can easily be doubled. The recipe was developed for and featured on My Cortona Blog.
Zucchini Pancakes
Serves 2
3 small zucchini (1 1/2 cups 375 milliliters), grated
1 teaspoon (15 milliliters) salt, divided
¾ cup (185 milliliters) all-purpose (“1”) flour
¼ cup (60 milliliters) cornmeal flour
1 tablespoon (15 milliliters) sugar
1 tablespoon (15 milliliters) cornstarch
1 teaspoon (5 milliliters) baking powder
½ teaspoon (2.5 milliliters) baking soda
½ teaspoon (2.5 milliliters) cinnamon
pinch nutmeg
1 tablespoon (15 milliliters) plain yogurt
1 cup (250 milliliters) milk
1 large egg
1 tablespoon (15 milliliters) butter
corn, vegetable, or canola oil for frying
Directions
Place grated zucchini in a colander. Sprinkle with ½ teaspoon (2.5 milliliters) salt; let drain for at least 10 minutes.
In a small bowl, whisk together all dry ingredients, including remaining salt.
Place yogurt in a medium bowl and whisk. Whisk in milk and egg.
Using your hands, squeeze small clumps of the grated zucchini over the sink until no moisture is left. You will have half the amount of zucchini you started with. Add to milk mixture.
Melt butter in a skillet large enough to hold 4 pancakes. When butter is melted, pour it into the milk mixture. Whisk, then add dry ingredients and whisk again until combined.
Pour oil into skillet to about 1/3 inch (.85 centimeters) deep, and heat over medium-high until shimmering. Make 4 pancakes by pouring about 1/3 cup (80 milliliters) batter for each pancake into the pan. Work quickly. Adjust heat to keep from burning; fry for about 2 minutes on each side until crispy and brown.
Remove from heat and plate. Add more oil if needed and repeat with remaining batter. Serve warm with butter and maple syrup.
Sally develops recipes and writes blog posts for My Cortona Blog on the local real estate agency, Cortona International’s website. My Cortona Blog, written and coordinated by Rebecca Ghezzi, is a central information hub for Cortona lovers worldwide, keeping absent friends in touch with the happenings in town and providing valuable resources for residents. It showcases profiles of the many interesting people who live and visit Cortona, tips for travel, and upcoming events.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
