If you're like me, you are always on the lookout for new and exciting ways to serve vegetables. Perhaps you fancy yourself something of a French woman in training. Or maybe you identify as a whole foods enthusiast. Or a part-time vegan, for that matter. You may be a mom looking to pack nutrients into little kids' diets. Or a First Lady hoping to inspire a nation to eat well (with a hip-hop album!). Or maybe you just happen to believe, as I do, that vegetables are the answer to most problems in life.
Whatever the case may be, when it comes to greens, I'm guessing we can all agree that more is probably better.
But finding ways to actually get the 7-10 servings a day that we're all encouraged to eat is another matter entirely. And so I am always pleased when I find a yummy veg recipe that works at any meal.
Zucchini pancakes, friends, are just that. These delicious jack-of-all-trades are a hit at breakfast, as a side dish for eggs. They are magnificent eaten cold at lunch, with a simple beet or carrot salad. And they are equally lovely at dinner, warm with a dollop of sour cream and a crisp green salad. Zucchini fritters are great for picnics and potlucks and road trips, but I have to say that they are especially nice served at sunset summer suppers. As you place a platter of these veggie-packed bad boys on the table, feel free let your guests know that Mrs. Obama would approve.
Zucchini Pancakes
Adapted from allrecipe.com
Makes 20 pancakes
2 cups of grated zucchini
2 large eggs, beaten
3 tablespoons of chopped green onions
1/2 cup flour
1/2 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1 punch of dried oregano
vegetable oil for frying
1. Grate zucchini and then press into a colander to squeeze out excess liquid. Dab with paper towels. The more moisture you get out, the crispier your pancakes will be.
2. Mix together the zucchini, eggs and green onions.
3. In a separate bowl, combine flour, cheese, baking powder, salt and oregano.
4. Heat oil in frying pan over medium-high heat. It is important to get the pan good and hot. Drop spoonfuls of batter into oil. Fry on each side until golden brown. Drain on paper towel and serve.