A friend of mine in the Kootenays jokes that she only locks her car doors in the summer—otherwise, she’ll return to find the back seat overflowing with zucchini.
These zucchini pancakes get a flavour and protein boost from chickpea flour (also sold as garbanzo or gram flour), which is available at many bulk and specialty food stores. –Eagranie Yuh
Makes about 18 small pancakes (6cm in diameter)
- 600g zucchini (about 2 medium)
- ½ tsp salt
- 1 onion, finely diced
- ¼ tsp black pepper
- 1/3 cup chickpea flour
- grapeseed oil, for frying
- lemon wedges, for serving
SRIRACHA SOUR CREAM:
- ½ cup sour cream
- 1 tsp Sriracha or other hot sauce
Trim the ends of the zucchini. Using the coarse holes of a grater or food processor, grate the zucchini. In a fine-mesh colander, combine the grated zucchini and salt, and set to drain over a large bowl for 10 minutes. When time is up, press down on the zucchini with a large spoon, and then spread onto a tea towel or paper towel. Roll up the towel and squeeze firmly to remove any excess water.
Transfer the zucchini to a medium bowl, then add onion, pepper, and chickpea flour. Stir to combine. It should be neither soupy nor bone-dry, and if you gently squeeze a handful, it should stay together. Add a bit more chickpea flour if needed.
Heat a frying pan—ideally, cast-iron—to medium heat. Add 1 tablespoon of oil and swirl to coat. Place tablespoon-sized dollops of batter in the pan and use the back of the spoon to flatten them out. Fry until golden brown on the first side, about 3 minutes, then gently flip and cook the second side for 2–3 minutes. Allow to drain on a paper towel and cook the rest of the pancakes, adding more oil as needed.
While the pancakes cook, combine the sour cream and Sriracha in a small bowl.
Serve the pancakes while warm, with a dollop of sour cream and a wedge of lemon. (Better yet, add fried or poached eggs on the side.)
Image: Barbara Cameron - barbaracameronpix.com