In 13-10: Zucchini Piccata, I had mentioned that I ended up with more zucchini than I could use in that recipe. Here’s what I did with the rest: I made 4-22: Zucchini Pancakes. I’ve made recipes similar to this before, but this one’s pretty standard.
These things are pretty good even if you’re not that into vegetables. Think of it as a healthier version of 4-17: Crispy Potato Pancakes.
No idea if my mom made these, but like I said, I’ve made similar recipes in the past. You’ve made one shredded zucchini pancake, you’ve made them all.
Ingredients. Zucchini was pre-sliced for 13-10: Zucchini Piccata, which was okay for shredding, but not great. Subbed flour for cornstarch, because for some reason I’m having a hell of a time finding it in the stores I’ve been in (when I remember to look).
Some of it stayed a bit chunky after I ran it through the food processor, but I left it that way so that you’d get chunks here and there in the pancake.
Egg in the measuring cup. No idea why, that’s just my default container for mixing egg in.
The “zucchini mixture” with all of the mustard and everything else.
Butter sliding around a pan always makes me think of Cooking Mama.
Getting that nice golden color on them. In my opinion, the crispier the better–I don’t like soggy zucchini pancakes.
Final product, topped with a bit of the sauce from 13-10: Zucchini Piccata. Think of them as the same recipe done two different ways.
Grade: A
