Zucchini Leek Pancakes

So this was actually supposed to be a “zucchini leek fritter” but because I made them in a nonstick pan, there wasn’t enough grease to fry them, I’m calling it a pancake. I looked up the definition of “fritter” and it is supposed to be food coated in batter and deep fried. This was definitely not that. So if you like that kind of thing, you could easily do it with this exact recipe.

I will go ahead and say that they turned out kind of bland, so it might work best to pair with a dipping sauce or a fried egg on top. And I will definately double the zucchini in the recipe next time I make it, because I want to taste more veggies and less of the batter. I only used one zucchini, but I would use two next time, and maybe throw in some garlic.

It’s a real simple recipe. You whisk all the ingredients together and drop into a hot pan.

Whisk 3 eggs alone in a bowl.

Then mix in: 1-2 grated zucchini, chopped leek [no more than 1/4 cup], 1/2 cup grated parmesan cheese, lemon zest, 1/4 teaspoon nutmeg, and 1 cup of flour [or less if you want it to be a thinner more crispy fritter]

Drop by spoonfuls into a hot oiled pan. Flip when side one is brown. Remove when cooked through. Nobody likes runny raw eggs in the middle of their pancake.


One response to “Zucchini Leek Pancakes

  1. Pingback: Zucchini Tots « thechocolatecliche·

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