Zucchini Pancakes. Yes, We Said ZUCCHINI!

By GALTime.com Recipe Guru Camilla Saulsbury
When I have no dinner plans --the day is getting by me and I haven't even thought of it--I turn to one of my favorite tricks. If I'm stuck on whether to go with chicken, beef, pork or fish, I focus on the side dish. Once I figure out the vegetables, beans, pasta, or grains, a sauteed pork chop sounds like perfection. And sometimes, the sides morph into the main.

That's precisely what happened with this zucchini. One look at all the grated zucchini and a food memory was sparked: latkes. I've made latkes with other vegetables besides the basic potato, so why not zucchini?

The end result was closer to a pancake or fritter, less so a latke, but they were absolutely scrumptious, especially partnered with a throw-together "relish" made with some cherry tomatoes from the refrigerator, mint leaves from the garden, and cojita cheese leftover from the tortilla chicken soup we had last week.

Happy eating!


Zucchini Pancakes with Cherry Tomato-Cojita (or Feta) Relish

1 basket cherry tomatoes, stemmed and quartered
2/3 cup cubed cojita or feta cheese
2 tablespoons small mint leaves (or chop, if large)
Juice & grated zest of 1 lemon
3 cups grated zucchini
2 large eggs
1 small red onion, peeled and finely chopped
1 cup all-purpose flour
2 teaspoons ground cumin
1 and 1/4 teaspoons salt
1 teaspoon hot smoked paprika (pimenton)
2 tablespoons olive oil

For step by step mixing and cooking instructions, click here.

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