BY STEVEN KASZAB
Zucchini Pancakes: A flexible vegetarian meal that allows you to add whatever you desire to it, feeding your family a nutritious main for breakfast, or lunch. The main ingredients need not be zucchini, but perhaps squash, or any other fleshy fiber laden veggie. Also, you can top the pancake with just about whatever you desire be it: hot peppers, fried eggs, jam or even delicious maple syrup.
Family instructions: You will prepare this just as you would a regular pancake.
- Shred three small zucchini’s and add a teaspoon of salt to draw out the moisture, leaving it to breathe for about 10-15 minutes.
- While you’re waiting, chop green onions, or scallions finely. You will need 3 – 4 eggs to blend into the zucchini. If you wish to replace eggs with another substitute that will bind the shredded zucchini such as: flax, or chia seeds in water, mashed bananas, or applesauce do so.
- Mix together and add if you so desire a cheese such as parmesan cheese to your distinctive taste, along with fruit, or berries. Add one cup of flour (more if you want the pancake to be denser).
- Using a large spoon add to a hot pan, frying to your desired consistency. Flip and add some cheese to melt if you wish.
Another less costly ingredient may be the ever-present Mexican Avocado diced and added to the mix. The Germans often add fried onions with diced mushrooms and in Southern Italy don’t be surprised to find fried anchovies with pitted olives added.
Cooking is limited only by your imagination, so be creative, experiment and enjoy.
