Yesterday was really rather wonderful if you ask me. I bumped into a lovely friend, chatted for a bit, and felt exceptionally productive on the job front. What’s more, I finally found a CSA (Community Supported Agriculture) that is still accepting members! For those of you unfamiliar, a CSA is basically a program where you pay a set fee to the farm and in return receive a bundle of produce (in our case fruit and vegetables) each week. It’s a bit of a risk since your yield depends on the yield of the farm. However, we’ve been curious about joining for a while so we decided to go for it. Our first delivery is next week (and I added eggs for good measure) so we’ll see what it brings!
Evening came and it was still HOT HOT HOT! The sky was looking rather uninviting but I was intent on picking up a bottle of white wine to serve with our meal. I arrived home as the rain began to drizzle but luckily we escaped the craziness that surrounding cities experienced! I quickly grilled chicken in za’taar seasoning (an absolute must try Middle Eastern seasoning combination that can be found at 9th Street Spices in the Italian market), popped it in the fridge. I loaded ice into my make-shift wine bucket (read: my plastic cleaning bucket) and began working on my recipe experiment of the day: Zucchini Pancakes from the Ina Garten Ina at Home cookbook. I grabbed it from the Philadelphia Library last week and I’ve been in love since.
I completely fall for a beautiful cookbook with well written anecdotes and this one is no exception. You’ll be seeing a lot of these recipes around these parts because they satisfy my priorities of fresh, seasonal food cooked simply and well.
These pancakes are absolutely addictive (and I know I’m not alone in that feeling!). I made them with yellow zucchini because that’s all that was offered at the market when I went but that’s the only adjustment I made. The recipe is perfect and certain to be an appetizer mainstay this summer and fall. Fabulous when paired with a crisp white wine.
Zucchini Pancakes (Ina Garten- Recipe reprinted from The Food Network)
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
Cook the pancakes about 2 minutes on each side, until browned (I flipped them using two small spatulas at once to avoid breaking them).
Place the pancakes on a sheet pan and keep warm in the oven.
Add more butter and oil to the pan, and continue to fry the pancakes.
The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.