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