Zucchini fills me with dread. Recollections of childhood traumas flood my taste memory banks: I am awash in bitter-skinned, slimy-seeded, mushy horror.
Last year, fella’s mum gifted us with a large summer squash. I tried to evade the gift of the gourd, but it still ended up in my fridge, where it quietly rotted for six weeks.
This year, I didn’t bother protesting the zucchini, and instead set about finding some way to make it palatable. Enter Vegan Zucchini Pancakes from Little Miss Vegan. I was not in the mood for adventuring today, so a recipe was welcome if somewhat unhardheaded.
Even so, I tweaked. I didn’t want an enormous batch, so scaled back. The original recipe, for example, called for 3 zucchinis.
Mmm. Yeah, maybe not. I used 2 cups (still only 2/3 of one massive gourd, illustrating the importance of common sense, and not blindly following a recipe), and reduced the other ingredients by about a third. I used regular onions, not green, and tossed in vibrant yellow sweet pepper to brighten the dish. I also added fresh-ground nutmeg, having heard that it enhances flavours, and because the batter tasted bland. By the way, being able to taste batter is one of the vegan perks I enjoy most. Though it’s somewhat more rewarding when, say, baking chocolate cake.
Vegan Zucchini Pancakes (adapted from Little Miss Vegan)
- 2 cups grated zucchini (I chopped mine via food processor)
- 1/2-3/4 cups whole wheat flour
- 1 garlic clove
- a few tablespoons minced onion
- 1/4 cup minced sweet pepper
- 1 tbsp olive oil, plus extra for pan-frying
- 1 tbsp corn starch
- A couple grates fresh nutmeg
- 2 tbsp water
Mix ingredients and spoon a couple tablespoons full at a time into a medium-hot pan with a bit of olive oil in it. Turn when first side is nicely browned, and press down to make flat. When both sides are browned, remove and keep warm in a 200 F oven while you finish the rest.
Despite sticking a little (probably more to do with my oil not being hot enough, and me being hungry and impatient than with the recipe), the end result was great; flavourful, crisp on the outside, and soft (but not gross and sticky) inside. Best of all, they taste nothing like zucchini.
You can check out Little Miss Vegan’s recipe at http://littlemissvegan.com/dinner/vegan-zucchini-pancakes/
Next blog: what I did with squash blossoms…