I’m always looking for new dinner inspiration, trying to not eat the same old thing week after week. I was browsing one of my favourite (and free!) health and wellness magazines – Alive Magazine – when I came across a recipe for zucchini pancakes. They always have great recipes, and I knew I had a zucchini in my fridge, so I decided I was going to make me some pancakes!
Now, I’m not one of those people drowning in zucchini produced by their garden every summer, what with living in an apartment with no balcony (and hence, no garden). I realized my little zucchini wasn’t going to yield the amount called for in the recipe, so I decided to get creative with what I had on hand. I had plenty of carrots, which grate just as well as zucchini, so I added those, then threw in some frozen corn, because it’s also corn season (and yes, I realize fresh corn would be better, but I was working with what I had).
I was also lacking the fresh herbs the recipe called for, so I changed up the seasonings to my liking. And I scrapped the melon raita for two reasons – I wanted to make this a more substantial main dish, and the boyfriend would never eat that. Instead I made a creamy mushroom gravy – almost like the creamy sausage gravy served up with biscuits. Not gonna lie – I think I may have perfected my mushroom gravy…but more on that in another post.
I wasn’t entirely sure how this would go over as the main dish for dinner, but I’m happy to report it was a hit with both of us. Paired with some simple roasted cauliflower, this made a great meatless weeknight meal. The pancakes had that great fresh garden-y vegetable taste (if that even makes sense), with the mushroom gravy providing a creamy, rich contrast. I think they really benefit from having that contrast, so any creamy sauce would be a great compliment – gravy, guacamole, tzatziki, raita, or even a cheese sauce? I bet if I’d had some fresh herbs that would have really kicked up the taste of summer in these pancakes. That being said, they were not bland in any way. I bet these would even convince the most hard core carnivore that veggies can make a great tasting main course.
Garden Vegetable Pancakes
makes 6 – 7 pancakes (2 – 3 meal sized servings)
Looking for an interesting way to use up the bounty in your garden (or all the fresh produce you’ve picked up at the local farmer’s market/grocery store)? Why not try these pancakes. Zucchini, carrots, and corn bring the taste of summer to your plate in a savoury pancake. Serve them up as a main dish or a side for brunch, lunch or dinner, and top with your favourite sauce or gravy. Even the pickiest veggie eater will probably enjoy these.
- 1 medium zucchini, grated
- 2 large carrots, grated
- 1/2 tsp salt
- 3 green onions, finely chopped
- 1/3 cup corn (fresh or frozen is best)
- 1 clove garlic, minced
- 1/4 cup whole wheat flour
- 2 eggs
- 1/8 tsp paprika
- dash of pepper
- olive oil for pan frying
1. Place grated zucchini and carrot in a large colander over a bowl. Stir in salt, and let drain at room temp for 30 minutes. Press out any additional liquid with a spoon.
2. Place zucchini/carrot mixture into a large bowl, and add green onions, corn, garlic, flour, eggs, paprika, and pepper. Stir until combined.
3. Heat frying pan with 1 tsp oil over medium high heat. Using 1/4 cup measure, spoon batter into pan, flattening it out with a spoon. Cook 2 – 3 minutes on each side, until golden brown. Serve with your favourite sauce or gravy.
Note: You can use any vegetables you have on hand, but one that grate well will probably hold together in the pancake better. Try beets, potatoes, turnips, or any other root vegetables. Add fresh herbs to change up the flavour.
Savoury pancakes – yay or nay? Discuss!