Zucchini Chive Pancakes

Stumbling upon this recipe in almost every category of my blog is no accident. Initially, I made this healthier riff on zucchini fritters in order to use summer squash in a different way and to create a flavor packed vegetarian dinner. It turns out, these pancakes make for a yummy breakfast (I recommend throwing a fried or poached egg on top), a quick lunch, as a crowd loving appetizer or a fun side dish. There is no wrong time to serve this, making it the ultimate easy summer recipe.

Prep Time: 15 minutes

Active Time: 10 minutes

Yield: 6 Pancakes

Ingredients

½ cup of sliced chives

2 grated golden medium zucchini (about 3 cups)

1 clove of garlic, minced

1 tsp salt

¼ cup chickpea flour

1 tbsp corn starch

½ of a jalapeño, diced

2 tbsp lime juice

½ tsp smoked paprika

1 egg, beaten

1½ tbsp of vegetable oil

Freshly ground black pepper

4 tbsp greek yogurt plus ¼ tsp salt 

Directions

1. In a small bowl, combine the Greek Yogurt and the 1/4 tsp of salt. Refrigerate until ready to serve.

2. In a colander in the sink, add the zucchini and toss with a few pinches of salt (about 2-3 teaspoons). Let sit for about 10 minutes. Use a clean kitchen towel to squeeze out the excess liquid over the sink.

3. In a large bowl, gently mix together the zucchini, egg, chickpea flour, corn starch, chives, lime juice, jalapeño, smoke paprika, and salt; season with freshly ground pepper.

4. In a large skillet, heat the vegetable oil over medium heat. Use 1/4-cupfuls to scoop the zucchini mixture into the skillet without overcrowding (about 3 at a time). Use the spatula to flatten them slightly and help form them into circles if they’re uneven. Cook until golden brown (2 minutes per side). Drain the pancakes on a paper towel–lined plate and immediately season with salt. Garnish with the Greek yogurt and chives.

   Note: Pancakes can be made 30 minutes ahead. Place them in the oven at 200°F to keep warm.