Makes 20 small pancakes
3 cups grated zucchini
¼ teaspoon cumin seed
¼ teaspoon coriander seed
2 tablespoons finely chopped onion
1 tablespoon finely chopped jalapeño
½ cup grated melty cheese, such as cheddar or Monterey Jack
3 tablespoons flour
¼ teaspoon sea salt
1 egg, beaten
Oil, such as grapeseed, for the skillet
1 cup Greek-style yogurt
Juice of 1 lime
Chopped cilantro for serving
Put the zucchini in a colander and let drain for 15 minutes. Turn the contents of the colander onto a dish towel or 2 to 3 paper towels, wrap it up and give it a squeeze to release the rest of the zucchini’s water.
In a small skillet over low heat, toast the cumin seed and coriander seed for 1 to 2 minutes. Add to a medium bowl.
Put the zucchini in the bowl, along with the onion, jalapeño, cheese, flour, salt and beaten egg. Mix until combined. The batter should be wet but not too soupy.
Add just enough grapeseed oil to a large skillet to coat the bottom. Turn the heat to medium-high. When the skillet is hot, add the zucchini pancake batter, 1 tablespoonful at a time. Cook until browned on both sides, about 2 minutes per side.
Whisk together the yogurt, lime juice and salt, along with as much water as needed to reach a pourable consistency. Drizzle over the pancakes or serve on the side. Sprinkle chopped cilantro on top.
ZUCCHINI PANCAKES
Makes 20 small pancakes
3 cups grated zucchini
¼ teaspoon cumin seed
¼ teaspoon coriander seed
2 tablespoons finely chopped onion
1 tablespoon finely chopped jalapeño
½ cup grated melty cheese, such as cheddar or Monterey Jack
3 tablespoons flour
¼ teaspoon sea salt
1 egg, beaten
Oil, such as grapeseed, for the skillet
1 cup Greek-style yogurt
Juice of 1 lime
Chopped cilantro for serving
Put the zucchini in a colander and let drain for 15 minutes. Turn the contents of the colander onto a dish towel or 2 to 3 paper towels, wrap it up and give it a squeeze to release the rest of the zucchini’s water.
In a small skillet over low heat, toast the cumin seed and coriander seed for 1 to 2 minutes. Add to a medium bowl.
Put the zucchini in the bowl, along with the onion, jalapeño, cheese, our, salt and beaten egg. Mix until combined. The batter should be wet but not too soupy.
Add just enough grapeseed oil to a large skillet to coat the bottom. Turn the heat to medium-high. When the skillet is hot, add the zucchini pancake batter, 1 tablespoonful at a time. Cook until browned on both sides, about 2 minutes per side.
Whisk together the yogurt, lime juice and salt, along with as much water as needed to reach a pourable consistency. Drizzle over the pancakes or serve on the side. Sprinkle chopped cilantro on top.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
