I was flipping through the gastroporn that is the LCBO’s Food & Drink the other day (the Autumn issue is always particularly fantasy-inducing) and came upon a little canape appetizer — zucchini fritters topped with roasted tomatoes. Cute. Fiddly, but cute.
Why, I wondered, couldn’t I ixnay the roasted tomato fussiness and simply make the fritters on their own? My zucchini needs using and, I figured, they’d be an excellent baby dinner.
Following the recipe yesterday, I came to the realization that you can call these whatever you want, but they’re just pancakes with zucchini in them.
They were met with enthusiasm. Irv ate two or three. (I melted a little sliced swiss cheese on top after I flipped them just to seal the deal). The rest went into the freezer. I’ll pop them in the toaster oven here and there for quick meals for him.
I figure this recipe is quite adaptable depending on what your baby may or may not eat. You could probably use an extra yolk or two and omit the egg whites if you haven’t gone down that road yet. You could substitute whatever kind of flour you prefer. And I used just a wee bit of oil — we weren’t going for crispiness like you would be if you were serving these as a party appetizer.
1-1/2 cups all purpose flour (I used whole wheat)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 cup plain yogurt
1-1/2 cups shredded zucchini
1 tbsp chopped fresh herbs (basil, oregano, tarragon, thyme, parsley and/or sage)
1. Combine flour, soda, salt and pepper in a large bowl. In another bowl, using a fork, whisk together eggs and yogurt. Stir in zucchini and herbs. Pour over flour mixture and combine with a fork just until evenly moistened.
2. Heat a large nonstick skillet over medium heat. Pour a thin layer of oil and swirl to coat pan. Drop a heaping tbsp of batter for each fritter into pan, being careful not to crowd the pan, and flatten slightly (an important step — I found they would puff up and not cook in the middle if I didn’t do this). Cook for about 3 minutes or until dry around the edges and bottoms are browned. Flip over and cook for about 3 minutes more or until browned and cooked through. Repeat with remaing batter, adding more oil and adjusting the heat as necessary between batches.
– Dinah Murdoch lives, eats and writes in Kitchener.