Zucchini Pancakes with Tomato Relish

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.

Toss together:

  • 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.

Toss together:

  • one tomato, chopped
  • one ear of corn, cut o 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 oce 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. 

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