TERRE HAUTE —
Fresh from the garden or from the farmer’s market, zucchini is always a good staple to making a whole world of goodies.
When I was cooking for men in the field, it was hard to come up with something different. One day I decided to make potato cakes but I didn’t have enough potatoes.
So what do you do? You improvise.
I had a garden full of zucchini so I came up with Zucchini Cakes (pancakes) or whatever you want to call it. This recipe is so simple. You make a bunch or cut it down to serve one or two, as I do now. Everyone seems to enjoy these.
1 pound zucchini, shredded
1⁄4 teaspoon salt
1⁄2 cup onion, chopped
1⁄2 cup Parmesan cheese
1⁄2 cup flour
1⁄2 cup eggs
1 tablespoon oil
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
1 teaspoon oil
1⁄4 cup sour cream
1. Combine zucchini and salt. Let stand 30 minutes.
2. Place zucchini in strainer and press out water.
3. Combine zucchini, onion, cheese, flour, egg, 1 tablespoon oil, garlic powder, and pepper. If batter is not thick enough to hold together, add a little flour. One tablespoon at a time as needed.
4. Spray griddle or skillet. Add 1 teaspoon oil and heat over medium heat.
5. Using 1⁄4 cup zucchini mixture per pancake. Drop zucchini mixture onto hot skillet, leaving two to three inches between mounds. Flatten mounds to 1⁄2” thick.
6. Cook pancakes four minutes or until golden brown. Turning once halfway through cooking.
Optional: Top with sour cream and additional onion.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.