Of course, I almost always just use a recipe as a guideline, so the following is how I made them and will not exactly correspond with the recipe in the book.
- 2 eggs
- cup flour
- 2 cups grated zucchini
- baking soda
- milk
- thyme, fresh or dried
- salt and pepper
In a medium sized bowl beat together two eggs into a scant cup of flour. When this is mixed thoroughly, sprinkle baking powder over the top of the batter, just enough to dust it. Mix this in as well. Mix in enough milk so that the batter will just barely run from your mixing utensil. This is about 1/4-1/3 cup. Mix in about 2-3 teaspoons of dried thyme. You can also use fresh if you were lucky enough to remember to grow it this year. Salt and pepper to your taste.Cut the ends off the zucchini, and start grating.Wrap the grated zucchini in paper towel and squeeze out the moisture. Mix the grated zucchini into the batter.
You need a frying pan and some oil. I use a cast iron skillet. I love the way that cast iron cooks food. It just adds something extra to the food that I can't explain. It makes pancakes and hashbrowns perfectly.
Heat the pan first on medium heat. I learned years ago that the key to non-stick (save for those cancer causing teflon thingies) is cold oil on a hot pan. I don't really know if this is true, but what the hell. Do it anyway. I splurge on extra virgin olive oil. You only live once! Use a couple of tablespoons.
Once the oil is heated enough, scoop some of the batter into the pan and spread out slightly. You can put a couple of these in the pan at a time. I got three in at a time. Fry each side until they are golden brown and there is no more raw batter coming out the sides.
I served these warm with real mayonnaise. I did try them with Miracle Whip too, and that was good as well. I would have made my own garlic mayonnaise, but I was way too eager to try these while they were still warm and I hadn't thought to make it ahead of time.
The verdict? Nummy! I would definitely make these again.
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