Zucchini Pancakes — plain or topped with an egg

  

     Another recipe in our zucchini quest—this one (with an added egg) would be great for breakfast or brunch but we actually prepared it for dinner/supper.

     Although there are all sorts of jokes about an over abundance of squash, in the past few years the squash bugs have overtaken our crops. We’ve sprayed with chemicals, used herbal remedies, planted marigolds among the squash and any number of other tricks—all to no avail.

     However this year I’ve discovered the secret (knock on wood)—each day I carefully turn over the leaves of the plants; if I find “eggs” I remove that particular leaf and take it to the trash. Any bugs that are lurking nearby are squished! So far, so good but I must say it is hard work trying to wage war with bugs that multiply very quickly. However, I still have new recipes to try . . . so looks like the war with continue for a while.

Our squash plants.

The culprits - in egg form!

Zucchini Pancakes topped with eggs and salsa

About 2 cups coarsely grated zucchini – shredded with skin on but any larger-sized seeds removed

2 tablespoons finely chopped onions

1 egg

½ cup of grated cheese (I used Cheddar but just about any should work)

¼ to ½ cup all-purpose flour

2 to 3 tablespoons+ seasoned breadcrumbs

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 ground black pepper

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Pan spray for griddle

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Fried eggs

Chopped garden tomatoes & peppers, or try using salsa

1. Mix together the onions, egg and cheese. Immediately stir in the onion and eggs. Stir in minimum amounts of dry ingredients. If the batter seems thin, add more flour and/or breadcrumbs.
   
   
   
2. Heat a griddle (or could use a large skillet) that has been spritzed with pan spray.
3. When the griddle is hot, add scoops of zucchini batter; cook the pancakes about 2 minutes on each side, until browned. Continue until all batter has been used.
   
   
   
   
4. To keep warm: Place the pancakes on a sheet pan and place in a warm oven. 
5. To serve with an egg — add egg on top of a pancake and garnish with chopped tomatoes and peppers or salsa.
   

To access our other zucchini recipes, scroll down on the right side of this page until you locate LABELS  (our ingredient list), then scroll down to zucchini. Once you've clicked on it, part of our recipes for zucchini will show up; to see the rest, click on Older Posts at the bottom right of the last post that is visible.

Recipe without photos . . .

Zucchini Pancakes topped with eggs and salsa

About 2 cups coarsely grated zucchini – shredded with skin on but any larger-sized seeds removed

2 tablespoons finely chopped onions

1 egg

½ cup of grated cheese (I used Cheddar but just about any should work)

¼ to ½ cup all-purpose flour

2 to 3 tablespoons+ seasoned breadcrumbs

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 ground black pepper

-----

Pan spray for griddle

-----

Fried eggs

Chopped garden tomatoes & peppers, or try using salsa

1. Mix together the onions, egg and cheese. Immediately stir in the onion and eggs. Stir in minimum amounts of dry ingredients. If the batter seems thin, add more flour and/or breadcrumbs.
2. Heat a griddle (or could use a large skillet) that has been spritzed with pan spray.
3. When the griddle is hot, add scoops of zucchini batter; cook the pancakes about 2 minutes on each side, until browned. Continue until all batter has been used.
4. To keep warm: Place the pancakes on a sheet pan and place in a warm oven. 
5. To serve with an egg — add egg on top of a pancake and garnish with chopped tomatoes and peppers or salsa.