I first read about zucchini pancakes in Elena Zelayeta’s Secrets of Mexican Cooking, a wonderful cookbook dating back to 1968 and which is still a very useful guide to the basics of Mexican cookery. I’ve tweaked it a little here but not so much that the original author wouldn’t recognize it. The pancakes are simple to make and everyone I’ve served them to really likes them – plus they use up some of that zucchini that’s getting out of control in home gardens.
- 1 pound zucchini or other summer squash (to equal about 2 cups grated squash)
- 1 egg
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 cup minced onion
- salt and pepper
- butter or oil or a combination (for frying)
Grate the squash (here I used zucchini and yellow crookneck squash) and sprinkle with salt; let drain in a colander for 30 minutes. Rinse thoroughly and squeeze dry.
Combine squash with egg, flour, baking powder, onion, salt and pepper.
Mix until you have a thick batter.
Melt butter in a wide frying pan over medium-high heat. Spoon batter into pan and cook small pancakes until browned on one side, then flip. You want to cook these thoroughly or they’ll taste of raw flour.
Cook on second side until browned.
Serve these as a vegetable or as an appetizer. Some salsa on the side would be good. You could also melt some cheese over the top before taking them out of the pan. Or you could add some chopped hot pepper or a can of Ortega chiles and some cilantro.
To make this gluten-free – omit the flour and baking powder and proceed with recipe, frying up little zucchini omelets. EDIT: or do as Melissa commented below, and use whatever non-gluten flour you have on hand.