Sandpoint Daily Bee Zucchini Pancakes

This recipe is courtesy of CSA member Travis Geurin, by way of the pages of a small town newspaper in Idaho around 1988. I haven’t had a chance to make these yet, but with the cool(er) weather behind the storm this morning, this might be the day.

Travis reports that he uses the rule of thumb of 2 cups of grated zucchini is equal to one medium zucchini, to figure how much you need for the recipe. He also says he usually doubles the recipe and use tablespoons instead of teaspoons when measuring the fresh herbs, because you can never have too many fresh herbs!

Makes 8 to 10 4" pancakes

2 medium zucchinis
2 eggs, lightly beaten
4 Tbsp all-purpose flour
2 tsps baking powder
¼ cup Parmesan cheese
1 tsp fresh chives
1 tsp fresh parsley
Dash of onion or garlic salt to taste

Grate the zucchini and let stand in a colander to drain, and/or squeeze out excess liquid--there’s more than you’d think. In a large bowl, sprinkle flour, baking powder, cheese, and herbs over shredded zucchini and mix well. Add beaten eggs, mix. (For a little thicker pancake, if the batter is runny, add a little flour.) Fry in butter on medium heat about 4 minutes per side, or until brown. Serve warm with butter and large slabs of fresh garden tomatoes and cottage cheese, sour cream, or yogurt. Now, that’s good local summer eating!