What did your farmer eat last night for dinner?
She whipped up some delicious zucchini pancakes and topped them with a fresh corn and tomato relish. It was quick and easy and I just made it up as I went along! OK, so the zucchini pancakes sort of fell apart, but they still tasted delicious. Here’s what I did.
- one large zucchini or summer squash, grated
- one leek, chopped
- two eggs
- two tablespoons ﬂour
- lots of pepper and salt
Heat a fry pan over medium heat and put a little butter in there. Scoop one-third cup of the zucchini mixture into the pan and squish it into a pancake. Let her fry for a couple of minutes before you ﬂip it. It should be nice and brown. If it still looks like a pancake after you’ve ﬂipped it- congratulations! If it turns into a blob, just keep cooking it for a couple more minutes and make it look like a pancake when you serve it on the plate.
- one tomato, chopped
- one ear of corn, cut oﬀ the cob
- one T. sour cream
- one T. parsley chopped
Top the pancakes with the tomato corn relish and snarf it down because you’re in a hurry because the plumbers are here and you have oﬃce work to do.
Another thought I had after I was halfway through making my zucchini blobs was that this dish could easily be turned into a casserole. Just put the zucchini-leek-egg mixture into a casserole dish and bake for 20 minutes or so. Top it with the relish when it comes out.