Zucchini Pancakes with Feta

Celebrate too much zucchini!

Inspiration

Zucchini and summer, like peas in their pod. Early in the season we wait patiently for the plants to grow. As the summer progresses, we tire of too many vegetables to harvest. And then
what to do with the harvest? When there is an abundance of zucchini in the summer I make these pancakes. This recipe has evolved over time. When I first made zucchini pancakes, I just stirred in a few eggs to bind the mixture together. We lived in the county and had lots of zucchini and eggs. This was the recipe my mom taught me. My pancakes are now full of flavor and worthy to share. Recently I went to the local fish market to purchase salmon for dinner. Another customer came into the market and gave me zucchini from his garden. I had never met this customer, but I thanked him for his gift of zucchini. The poor man, he just had too much zucchini! It was time to make zucchini pancakes.

Essentials

There are many recipes for zucchini pancakes or fritters. But the end result can often be bland. I add parsley, oregano, red onion and feta cheese for vibrant and flavorful pancakes. My zucchini pancakes get compliments! Even my brother remarked on how delicious they were. If I have red bell pepper or fresh chilies, I will add those too.

1. Prepare zucchini: In a medium size bowl, thoroughly mix grated zucchini with salt. Place the zucchini salt mixture in a large strainer over the bowl. (I use the same bowl for mixing for less clean up.) Place a small plate on top of the zucchini. Then place a large can, or other heavy object, on top of the plate. Let the zucchini drain into the bowl for a least 30 minutes.
2. Prepare pancakes: Press down on the weight, to remove more liquid from the zucchini. Remove the weight and small plate from the bowl and set aside. Remove the strainer with the zucchini from the bowl and set aside. Discard the accumulated liquid from the bowl and rinse. Crack the eggs into the rinsed bowl and whisk until thoroughly mixed. Add the flour and baking powder to the eggs and whisk until the flour is thoroughly incorporated and there are no lumps. Mix in the pepper, oregano, onion and parsley. Return the zucchini to the bowl and thoroughly combine all the ingredients.
3. Cook pancakes: In a skillet on medium high heat warm 1T olive oil until it shimmers. Make uniform size pancakes by scooping the zucchini mixture into the skillet with a ¼ C measuring cup or using an ice cream scoop. Flatten out the batter, into pancakes shapes. Stir the mixture before each batch, incorporating any batter that has accumulated at the bottom on the bowl. Cook pancakes in batches, adding 1T of olive oil to the skillet for each batch. Turn when the edges of the pancakes are browned and the pancake surface has set. Pancakes will have deep brown surfaces when cooked. While cooking the batch keep the pancakes warm, and in a single layer. A sheet pan in the oven on warm is perfect.
4. To plate: Serve warm, with crumbled feta cheese on each pancake. Garnish with parsley.