Zucchini Pancakes

In my ongoing quest to find ways to use zucchini I decided to make some zucchini pancakes this past week. My dad used to make something like these during the summer when I was growing up. They were particularly good with a little Romesco.

Zucchini Pancakes
Servings: 4
Prep time: 10 minutes (plus 30 minutes wait)
Total time: 1 hour

Ingredients:

• 2 zucchini, about 1 pound each
• 1 shallot
• 1/2 cup all-purpose flour
• 1/2 tsp. ground sumac
• 1/2 tsp. ground Aleppo pepper
• 1 egg
• kosher salt
• 2 Tbsp. unsalted butter, divided

Directions:

1. Rinse zucchini, halve across the middle and grate on the large holes of a box grater. Sprinkle with kosher salt (maybe a 1/2 tsp.) and place in a strainer set over a bowl. Allow liquid to drain for at least 30 minutes. Transfer drained zucchini to a double layer of paper towels, blot dry and move to a fresh bowl.
2. While the zucchini rests you can also grate the shallot on the small holes of a box grater and add to the strainer with the zucchini. Then combine the flour and spices in a small bowl and whisk to combine. Finally lightly beat the egg to combine the yolk and white.
3. When ready to continue mix the zucchini/shallot with the flour/spices and egg until it comes together as a batter. There’s still plenty of liquid in the zucchini to supplant the egg.
4. Heat 1 tablespoon of butter in a non-stick skillet over medium heat until it no longer bubbles. Add 4 pancakes to the skillet (I used a disher), flattening each so they are about 3″ in diameter. Cook for 2-3 minutes on the first side, flip and cook for 2-3 minutes on the second side. Both sides should end up golden brown.
5. Transfer pancakes to a platter and sprinkle with a bit more salt. Repeat the pancake cooking process with the remaining butter and batter. Serve warm.

Notes:
These could also make a tasty appetizer. Just make smaller pancakes, say 1 1/2″ diameter, and top them with a dollop of sour cream plus some finely chopped chive or caviar.