These zucchini pancakes are easy to make.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Families often decorate the sukkah with symbols of the rich harvest, like leaves, branches and fruit.
Photo: Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
My dad single-handedly tended our garden.
To her credit, she came up with some good ones.
Stuffed Squash from Deccan.
But the all-time favorite height-of-the-season zucchini utilizer was her Zucchini Pancakes.
The source of this recipe is unclear.
Sprinkle with 1/2 teaspoon salt; toss well.
Allow to drain for about 20 minutes.
Meanwhile, place chiles and 5 garlic cloves in a food processor; process until finely chopped.
Add lemon juice and the remaining 1/2 teaspoon salt; process again.
Gently squeeze liquid from the zucchini.
Whisk eggs in a large bowl.
Add the zucchini, flour, Parmesan, herbs, chopped garlic and pepper to taste.
Heat oil in a large skillet or griddle over medium heat.
Using a generous 2 tablespoons each, make 6 pancakes in the pan, flattening the batter gently.
Cook until golden on both sides, 2 to 4 minutes total.
Transfer to a platter; tent with foil to keep warm.
Repeat with the remaining batter.
Serve the pancakes with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
