Cook’s notes
For a crisp golden brown crust to form on the surface of the pancakes, it is important to squeeze the grated squash and zucchini to remove excess water. This will also discourage the pancakes from turning soggy as they on the plate.
The best way to do this is to place the grated vegetables in a piece of cheesecloth and wringing the cheesecloth much like you’d wring a piece of clothing during laundry. If you don’t have cheesecloth, just take the grated vegetables in fistfuls and squeeze in batches.
The amount of butter and olive oil in the ingredients list is not specified because it depends on the size of your frying pan. You’ll need enough melted butter and olive oil to reach a depth of a quarter inch to cook the pancakes in. If your frying pan is on the small side and you need to cook the pancakes in batches, you will also need to add more butter and oil for every batch.
Squash and zucchini pancakes
Ingredients
- 1 cup grated zucchini squeezed to remove excess water
- 1 ½ to 2 cups grated squash squeezed to remove excess water
- 1 teaspoon coarse salt
- ½ teaspoon pepper
- 2 eggs lightly beaten
- ¼ teaspoon dried thyme
- 1 generous pinch grated garlic
- ¼ cup panko
- butter for frying
- olive oil (not extra virgin) for frying
Instructions
- Place the squeezed vegetables in a bowl. Add the rest of the ingredients except the vegetable cooking oil and butter. Divide into six equal portions.
- Heat two tablespoons of cooking oil and two tablespoons of butter in an eight-inch frying pan (you’ll need more if your pan is larger).
- Form the zucchini and squash mixture into patties and fry two pieces at a time unless you’re using a very large frying pan.
- Flip when the underside is nicely browned and crisp, about three minutes. Cook the opposite side until browned and crisp as well.
- Add more olive oil and butter to the pan and cook the next batch, and so on, until all the zucchini and squash mixture has been cooked.
Chow mein with shrimps and quail eggs