During Long Island summers, gardens are bursting with zucchini on the vines but regardless of the season, this squash is reasonably priced and accessible year round in the produce section of any grocery store. This squash is also a low calorie-high fiber vegetable that is great for the digestive system. Tonight we are making zucchini pancakes or latkes for Meatless Monday. I like to serve them as part as a Mediterranean-style spread with Greek yogurt lemon dressing, hummus, olives, assorted salads and grilled pita bread. A friend of mine just made these and paired them with guacamole and it looks delicious. She has shared her photos with us and most importantly the combo was a hit with the little ones!
3 lbs of zucchini
2 large eggs
1 teaspoon of kosher or sea salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each end
Grate with box grater or use shredding function of food processor
for 20 minutes. Salt will extract water from zucchini which you do
not want in your batter. Push through colander to remove excess water (do not skip this step)
and place in mixing bowl.