Say you joined a CSA. Say you found yourself with about a bajillion squash and some spring onions, among other things. Say you invited friends over for dinner and weren't really sure of what to serve, and had limited time to prepare an edible meal, but were pretty sure you needed to use up some of your zucchini, somehow.
Worry not! I happened upon the perfect solution to the glut of mid-summer squash! I grated up a few of my zucchini, salted the whole mess, then let it sit for about half an hour before squeezing out as much water as possible. Then, I added 2 eggs, about 1 1/2 cups corn meal, and about half a cup of minced scallion to the squash, and mixed. And again, drained off more liquid after about 10 more minutes.
I heated olive oil in a skillet and formed pancake/patty-formations with the zucchini slop, and fried them until each side was browned and crisp.
They were wicked good.
The end. (PS -- I served the zucchini pancakes with orchietti tossed with fresh tomato and shredded fresh mozzarella, with fruity white wine.)
- 2-3 large zucchini
- 2 eggs
- 1 1/2 cup cornmeal
- 1 bunch scallions, minced
- salt and pepper to taste
Grate squash on coarse edge of box grater, or chop finely. Salt heavily and let stand in bowl for 10-20 minutes. Drain liquid, and squeeze as much liquid from zucchini as possible. Add eggs, cornmeal, scallions and seasoning to squash, set aside. Heat 2 tablespoons of olive oil in skillet until shimmering. Drain any remaining liquid from zucchini mixture. Take handful of squash and form into patties. Fry in the skillet until browned on both sides, about 4 minutes per side. Remove from pan and serve immediately (maybe with creme fraiche or sour cream - YUM!)