There are few things better to make with your summer zucchini abundance than these easy zucchini pancakes! Paired with a creamy lemon-parsley orzo they make a fantastic dinner!
It’s getting close to that time of year when it seems like zucchini grows out of our ears. You know, when everybody you know is trying to pawn off the squash they planted in their gardens so they don’t feel wasteful and leave it on your door step, in a box at your church, or my favorite, anonymously in your car (it’s happened.)
So I figure it’s about time to start giving you some options on what to do with your over abundance of squash. These pancakes get eaten up as quickly as I can make them in my house. They are crisp on the outside, tender in the middle and almost trick your brain into thinking you’re eating fried zucchini.
They pair nicely with a salad, make a great appetizer, or do I like do and serve them with pasta or rice for a filling -meatless- meal.
- 3 small to medium zucchini grated
- ¼ cup chopped red onion
- 2 cloves minced garlic
- 2 lg eggs
- Juice of ½ large lemon
- 6 tbsp flour
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp pepper
- ½ tbsp butter + ½ tbsp canola oil
Preheat oven to 300 degrees and prepare a baking sheet lined with a cooling rack.
Place grated zucchini in a large kitchen towel, gather the sides, and wring out all the liquid that you can. Put drained zucchini in a medium-sized mixing bowl, add remaining ingredients and stir until combined.
In a cast iron, or heavy bottomed skillet (the heavier the pan, the crispier your pancakes will be. crispy=good.) Heat up the butter and oil over medium-high heat. Once the oil is shimmering and butter is foamy, drop rounded soup spoons of the batter into the hot skillet. Cook approximately 2 minutes per side or until they are golden brown and crispy. Place cooked pancakes on prepared baking sheet and place in oven to keep warm. Pancakes can be kept in the oven for up to 30 minutes.
Continue cooking the batter until you have used it all, adding more butter and oil to the pan as needed. Serve hot!
Creamy Lemon-Parsley Orzo
- 2 cups uncooked orzo
- 3/4 cup half & half
- Juice of 1/2 large lemon
- 1 tsp dried or 1 tbsp fresh chopped parsley
- 1/2-1 tsp kosher salt
- Pepper to taste
- 2 tbsp grated parmesan cheese
Cook orzo according to package directions and drain, reserving 1 cup of starchy cooking water. Return to pot and add remaining ingredients, stirring well. If it seems a little dry, add a bit of the cooking water until it’s the consistency you like.