In defense of the humble zucchini....

...my friend Lindy provides another perspective on this contentious vegetable.

With all due respect, Tabatha Southey, (see Sunday October 4 post of Ms. Southey’s entertaining article about zucchini overload) either my zucchini plants are not as fertile as those of your childhood memories or perhaps zucchini recipes have evolved, but my family cannot get enough of these delicious zucchini pancakes. And might I add, that besides being almost unbearably tasty, they are also incredibly low in calories, extremely healthy, simple, and easy on the budget. You can serve them with a little crème fraiche, cream cheese, or sour cream; and if you add either smoked salmon or perhaps some good Canadian back bacon, and a few slices of fresh tomato - I think it’s safe to call it dinner.

Zucchini may be a humble vegetable, but humility is back in fashion and we are all the better for it. With November almost upon us, my zucchini plants are now resting quietly in the compost heap, and the garden is bedded down with manure and mulch. I’m having to resort to buying zucchini at the supermarket and find myself dreaming of barefoot strolls in the garden next summer when perhaps my humble zucchini will flourish like the zucchini of Ms. Southey’s memories.

Zucchini Pancakes

3 cups grated zucchini (about 2 medium sized zucchini)
1/3 cup finely chopped onion
3 eggs, beaten
2/3 cup flour (I used a mixture of all purpose, rice and gram flour - but you can easily just use all purpose flour)
1 tsp baking powder
1/2 tsp salt

Mix all together and drop by tablespoonful into a moderately hot and lightly greased fry pan. I used extra virgin olive oil, but I suspect others would work just as well. Fry until nicely browned on both sides. Will serve 3 or 4.

02/11/09 Editorial note: I made these pancakes this evening and they are fabulous.