Friday, December 25, 2009
I love making potato pancakes, but this new discovery is a new species of its own! It's very, very light, and extremely tasty. ^_^ The outside is just a bit crispy, and the inside is moist (I did not squeeze out the water from the zucchini as indicated in the original, because I didn't want just crispy zucchini cakes) and full of zucchini flavor - perfect if you love zucchini as much as I do. =)
The only problem is, I modified this quite a bit from the original at gourmet.com, and went on my own, eyeballing the amounts of ingredients I used, so I'll do my best to give you the best estimate in terms of measurements.
- 3 regular size zucchinis, peeled and shredded with a grater.
- a pinch of kosher salt
- 1 egg
- 1/2 Cup of panko bread crumbs
- 1 Tablespoon of parmesan cheese with tuscan herbs (dried basil, thyme, etc...)
- Oil to pan cook with
1) Mix everything together well. =) Season to taste.
2) Make one circle of oil on a hot skillet, and wait for the oil to heat up.
3) Drop mixture in by giant spoonfuls (I used a serving spoon; I'm guessing it's about 2-3 Tablespoons) but make sure they are packed together into a latke/thick pancake shape so that it will cook and hold together.
4) When the bottom is browned, flip carefully and wait for the other side to brown.
5) Serve fresh! It's light, tasty, and doesn't need additional seasoning. The original suggests sour cream, but I liked it just as it is. =)