Another afternoon hike along the Mendocino Headlands Trail with The Boy and the dogs. This time we went east on the trail. Beautiful coast line.
Lots of gorgeous wild flowers growing everywhere. This area is definitely perfect for flowers.
1) Grate zucchini (in my case, and the two small yellow crook neck squash I had leftover from the Potato and Squash Torte). Place in a colander in the sink and stir in salt to draw out the water. Let sit for at least 30 minutes. Drain well. Squeeze out as much excess liquid as possible.
2) Put in mixing bowl and add the green onions, flour, and baking powder. Toss well so the flour is evenly distributed throughout.
4) Heat a non-stick skillet over medium to medium high heat. Add enough olive oil to cover the bottom. When sizzling hot, add about 1/4 cup scoops of batter into the pan. Flatten out slightly. Fry until golden brown on one side, the gently flip over.
Yummy! Top with the sour cream lemon sauce. If you like, add a little cranberry sauce or apple sauce. For mine in the picture, I used a little sour cherry preserves I bought in town. I served mine with roasted sweet potatoes and onions, and roasted lemon garlic green beans with cherry tomatoes.
Dinner was a wonderful vegetarian fair. My goal was to clean out the frig of anything that could be dinner-y. Tomorrow is our last day here. I don't want to have to haul home any groceries. So, it seemed best to empty the frig tonight, and if there is not enough leftovers for tomorrow's dinner, we'll just go out.
So Zucchini Pancakes based on the recipe by Smitten Kitchen titled Zucchini Fritters found at http://smittenkitchen.com/2011/08/zucchini-fritters/ .
Zucchini Pancakes
INGREDIENTS
4 cups grated zucchini
Salt
2 green onions finely diced
1/2 c flour
1 t baking powder
1 egg
Olive oil
INGREDIENTS FOR TOPPING
4 T sour cream
2 T lemon juice
1/2 t crushed garlic
2 green onions finely diced
Salt and pepper to taste
1) Grate zucchini (in my case, and the two small yellow crook neck squash I had leftover from the Potato and Squash Torte). Place in a colander in the sink and stir in salt to draw out the water. Let sit for at least 30 minutes. Drain well. Squeeze out as much excess liquid as possible.
2) Put in mixing bowl and add the green onions, flour, and baking powder. Toss well so the flour is evenly distributed throughout.
3) Beat the egg and mix into the other ingredients. (Secret: I used my hands, it was easier than the fork I tried to use.)
4) Heat a non-stick skillet over medium to medium high heat. Add enough olive oil to cover the bottom. When sizzling hot, add about 1/4 cup scoops of batter into the pan. Flatten out slightly. Fry until golden brown on one side, the gently flip over.
5) While the pancakes are cooking, mix all of the topping ingredients together. Watch pancakes carefully so they don't overcook.
6) Keep cooking pancakes until the batter is gone. The batter I made made a dozen pancakes.
Yummy! Top with the sour cream lemon sauce. If you like, add a little cranberry sauce or apple sauce. For mine in the picture, I used a little sour cherry preserves I bought in town. I served mine with roasted sweet potatoes and onions, and roasted lemon garlic green beans with cherry tomatoes.
No comments:
Post a Comment