Zucchini Pancakes

So, two and a half weeks in a Kosher Passover Kitchen…It made me so tiered! Well, I was. I came home and took a really long nap; then spent my day of yesterday relaxing. I spend many long hours on my feet in Miami decorating, plating, assembling, and finishing desserts. I now know the true feeling of physical exhaustion after doing all of that and being on my feet 12 + hours everyday I was there! But I wanted to cook once I was home. I was so looking forward to a light and satisfying veggie dish. I had one too many potatoes while I was in Miami. I do not know why, but veggies were far and few in between to be eaten.  I was so craving something flavorful and veggie-licious! I decided to make something that I have not made in quite some time. Zucchini Pancakes; they are savory and ultimately satisfying. I gave these a twist in the flavor department by adding some Zaatar Spice to them. Sprinkle them with Sea Salt, Black Pepper, and Lemon Juice – add some light sour cream and veggie heaven I am in! Just what I needed after the two and a half weeks I have had.

 

Zucchini Pancakes (feeds 2 - 4)

2 medium to large Zucchinis, grated

1 small Shallot, minced

½ tsp of Sea Salt

Freshly grated Black Pepper

2 Eggs, beaten

½ cup of Flour

½ tsp of Baking Soda

1/8 tsp of Zaatar Spice

Vegetable Oil for frying

Lemon Wedges

Light Sour Cream

First, place your grated Zucchini either in a fine mesh strainer or wrap in a cheese cloth. Squeeze it well and drain off all the extra moisture that is held within it. (Removing the moisture within the zucchini results in a lighter pancake.) Once strained place it in a mixing bowl; add your Shallot, Sea Salt, Black Pepper, and the beaten Eggs. Mix it well and set aside.

Then; in a separate bowl whisk together your Flour, Baking Soda and Zaatar Spice. Sprinkle your flour mixture over your Zucchini and Egg mixture. Stir it well and begin to warm a nonstick frying pan over medium heat.

Finally, when your pan is heated pour a tablespoon or two of Vegetable Oil into your pan.  Carefully add a spoonful or two at a time of your Zucchini batter to your pan. Add a few to your pan at a time without crowding the pan. When the edges of your pancakes turn golden brown carefully turn them over to cook until golden on the opposite side. When both sides of your pancakes are golden remove from the pan and let rest on a paper towel lined plate until all your pancakes are cooked.(You might need to add more Vegetable Oil as you cook them all.) Serve immediately with Lemon wedges and Sour Cream.

Notes: You can alter your flavoring by eliminating the Zaatar spice all together. You can change it up too by adding a bit of curry spice, or even Cayenne Pepper if you like as well. Have fun with it.