Tomorrow it will be July, high summer, and though that means hot, humid weather, it also means the produce is going to really start pouring in. Especially zucchini and summer squash. If you know anyone with a zucchini plant, it's possible they're going to start leaving them secretly on your front stoop because soon, nobody will know what to do with them all. (Seriously, a neighbor of mine growing up used to do this, and we caught him once. This was after we'd already accepted pounds of his zucchini willingly.)
Zucchini pancakes have found their way to SE in the past, but I thought this recipe was worth posting because it's a little different. It's from a video post from Working Class Foodies, and the key is what holds the pancakes together: flour and seltzer water.
I immediately thought of tempura batter, which it essentially is, except it's mixed up with the shredded zucchini instead of coating it. The carbonation in the seltzer seems to lighten the texture and it also means you can skip the step of salting and draining the zucchini, which saves time.
Dinner Tonight: Zucchini Pancakes with Dill and Fresh Ricotta
About This Recipe
|Active time:||10 minutes|
|Total time:||20 minutes|
- 1 1/2 cups ricotta cheese
- Zest of 1 lemon
- Salt and black pepper to taste
- 1 cup flour
- 1 cup seltzer water
- 2-3 large zucchini (about 1 1/2 pounds), ends trimmed
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon dried dill
- 1/4 cup olive oil
In a small bowl, stir together the ricotta with the lemon zest, and season to taste with salt and pepper. If the ricotta seems too dry, stir in a little water and/or olive oil.
In a medium mixing bowl, whisk together flour and seltzer water to make a smooth batter. Grate zucchini on a box grater or using a food processor, and stir into the batter with the Parmesan, salt, and dill.
In a large (12-inch) skillet, heat the olive oil over medium heat until shimmering. Scoop the zucchini batter with a shallow, wide spoon into the skillet and flatten them carefully into thin pancakes in the skillet without crowding (no more than four at a time). Cook, flipping once, until golden, about 4 minutes per side. Serve with the fresh ricotta.