Zucchini pancakes

July 8, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 6

At Le Cordon Bleu’s teaching restaurant, Technique, these pancakes are served with grilled salmon.

3 large zucchini
6 scallions (white and pale green parts), thinly sliced
Salt and pepper, to taste
2 eggs
1/4 cup chopped fresh parsley
1/4 cup flour
1 cup panko crumbs
4 tablespoons olive oil, or more if needed
1. Using the large holes on a grater, grate the zucchini into a colander. Add the scallions and sprinkle with plenty of salt. Set the colander in a bowl and leave at room temperature for 30 minutes.

2. Rinse the zucchini and with your hands, squeeze out the water.

3. In a bowl, beat eggs, parsley, salt, and pepper. Add the zucchini and mix well. Add flour and panko; mix until well blended.

4. In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot. Using a 1/3 cup measure, add the batter to the skillet. Flatten into a pancake. Cook 3 at a time. Cook 4 to 5 minutes on each side or until golden.

5. Use the remaining oil to cook the remaining batter in the same way. Adapted from Le Cordon Bleu College of Culinary Arts