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Dinner Tonight: Zucchini Pancakes with Dill and Fresh Ricotta

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.

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