Packing lunch for my kids is challenging.
One doesn’t like rice of any kind in her lunchbox.
One doesn’t like sandwiches.
One likes any kind of fruit to be packed. (YAY)
Three different kids, three different preferences.
This means I’m challenged to think of things to put in their that they can eat with their hands, sometimes walking around and not sitting at a lunch table, (please don’t ask me why?) and something that they will like enough to eat and not trade for something else that they think is “better.”
Enter Zucchini Pancakes.
I was turned onto these lovely little darlings when my neighbor, Marina, used to make them for her son Zachary. I asked her for the recipe and she just told me to throw a few ingredients together and I did. From what I remember, they were ok, I mean Gia and I ate them, but then I forgot about them for a long time.
Until I saw them again on Food Network.
Thank you Ina!
So when I posted the lunch I packed for the kids yesterday, I got a lot of comments asking what my recipe is. I cannot take credit for this recipe because it is Ina Garten’s show that led me to the food network site, yet again. I like to serve them with sour cream, (which is different than potato pancakes because we eat them with applesauce) and Gia and Gelli LOVE them. Diego will eat them if I say he has to, but Miguel makes a face the entire time because it is a vegetable. *sigh*
So here’s the recipe for everyone who was asking about them yesterday! Enjoy 🙂
2 medium zucchinis washed and grated
1/2 of a small red onion grated fine (minced even)
2 extra large eggs (here in the Philippines eggs are a little smaller so I actually use 3 depending on size)
about 1/2 cup of APF (maybe a little more if your batter gets too watery)
1 tsp baking powder
pinch of Kosher salt
finely ground black pepper
butter or canola oil (couple of tablespoons only)
1) Grate zucchini into a large mixing bowl.
2) Add eggs and onion.
3) Stir in flour, baking powder, salt and pepper
4) Heat butter or oil in pan, (medium high heat) add batter by rounded tablespoons and spread batter out to form pancake shape.
5) You want the pancakes to be cooked all the way through, as well as the onion, so if your heat is too high and the pancakes are browning too quickly, then adjust your level of heat.
6.) Serve immediately with sour cream. They are nice warmed up in the toaster oven too.
We loved this, Mish! Thanks for sharing the recipe. I didn’t know I would like zucchini 🙂
Awesome Chessy 🙂 I’m so glad you were willing to try them. I let Gelli eat them all by herself with her hands. You can vary ingredients…sky is the limit, camote, carrots, potato, squash….
Mish! We tried adding malunggay and camote and Z still ate them!
YUM. I haven’t thought of adding malungay! When I make the camote pancakes (aka sweet potato) I also turn down the heat considerably because it takes so long for the taiwan camote to cook. We serve them with sour cream 🙂