News From Terre Haute, Indiana

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August 1, 2011

Tried 'n' True: Add or substitute zucchini in many recipes

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.

Zucchini Pancakes

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

Cooking spray

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.

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