The other week we received some zucchini from our CSA share and I immediately wanted to make these fritter-like zucchini rounds my mom used to make. I called my mom and she recommended using savory pancake batter instead of an egg wash (my original guess). I used my tried and true scallion pancake recipe and it worked amazingly; the centers of the zucchini became deliciously creamy while the edges remained firm -- a fine contrast to the salty deliciousness of the batter. I didn't think Laurel would touch these zucchini rounds because of her stance that zucchini is "disgusting!" but she gobbled about six rounds right off the griddle and came back for more later. Here's the easy how-to:
1. Wash two medium zucchini and slice into rounds about a ¼ inch thick. Discard ends.
2. Make this scallion pancake batter, but skip the scallions and cut the recipe in half. (Some other time, make the scallion pancakes as is; you will adore them.)
3. Heat up a skillet or griddle (the latter is fantastic because you can cook a lot at once; our griddle basically never leaves our stove top) with a light coating of canola oil. Dip the zucchini rounds in the batter to coat generously then place on the skillet or griddle. Fry until golden brown on each side.
Enjoy them while they last!
Image credit: Wikipedia zucchini entry