I am living in the lap of luxury for a college student. I am fortunate to have found a great apartment near campus which has wall-to-wall windows overlooking Bellingham Bay. My roommate’s dad saw it and told us that no college student should live like we do. He would prefer that we were basement dwellers eating Top Ramen like he had. Ha! The only downside to this apartment however is the kitchen. This building was a hospital in the 1920’s, and they never changed the layout of the rooms very well to suit an apartment building. The kitchen is very small, but I am still cooking happily.
When I was in seventh grade I won my class spelling bee with the word “zucchini”. The teachers thought they were being tricky with the silent “h”, but little did they know I had already become a foodie by that age. I won the spelling bee. This is a recipe for zucchini pancakes. They are very inexpensive to make because the ingredients are simple. My only critisism is that they may be too simple. I found myself adding more salt and pepper, but perhaps they are missing something else?
Makes 10 (3-inch) pancakes/Ina Garten
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all purpose-flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- unsalted butter and vegetable oil
Preheat the oven to 300 degrees. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large saute pan over medium heat and melt 1/2 tablespoon of butter and 1/2 tablespoon of oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.