A simple savoury recipe that tastes like the summer garden!
It is that time of year again where the garden is overgrown and the zucchini are in abundance. I mentioned that this year my garden has been unloved and is in desperate need of attention. Normally I dote on my garden and faithfully water it and daily check in on all the treasures growing under the leaves and on the vines. With life having gone sideways earlier this summer, the garden has been neglected. So much to my delight and surprise, the other day when I was mumbling my apologies to my garden, I discovered several huge zucchinis growing.
We have a real love affair with zucchini in our house. We eat it multiple times a week and I shred up the excess from the summer and I put in almost every soup or stew imaginable in the fall until my supply runs out. So discovering these beauties was a score. We got right down to grating them and produced 6 loaves of zucchini bread, copious amounts for the freezer and these fabulous pancakes for dinner!
And I was happy to note that there were a few more zucchinis hiding amongst the overgrown weeds in the garden… 🙂
So however you get your zucchini, whether it is from your garden, from a friend’s garden or the fruit and veggie stand, do yourself a favour and make these!
My girls and their green babies…
and my boys and their green weapons!
- 1 zucchini
- 3 green onions
- 2 eggs
- 1 cup flour
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- oil for frying
- Slice the zucchini finely (or grate coarsely... which ever works for you)
- Cut the green onions into 1 inch pieces
- Mix together the remaining ingredients and add the vegetables
- Heat the oil in a frying pan on medium heat
- Add desired amount of batter
- When browned, flip and squish down the pancake as flat as possible
- Flip again and squish
- When deliciously brown, serve hot with soy sauce