So, thanks again, everyone for your nice and supportive comments after last week’s embarrassing exposure of my powerlessness over my crazy-town, girl-emotions. Sheesh. What a LOSER! I’m glad you’re back this week to enjoy our Regularly Scheduled Program.
This is probably, like, the easiest recipe I’ve ever made. Except whiskey and soda, but that’s hardly a recipe. Or maybe it’s more than a recipe…it’s a way of life??? No. Wrong road. Turn back, Hilah.
Turn back to the zucchini pancakes that are super-duper easy and perfect for when you’re feeling super-duper lazy but are also very very hungry and sadly, very very poor. Perfect because it only takes four ingredients and ten minutes. Blammo. Easy-peasy. AND if you’re feeling frisky (or just don’t have any zucchini and don’t want to go to the store because you’re already in your undies, drinking beer on the porch) you could use different vegetables in place of the zucchini. Some crazy examples would be: sweet potatoes, carrots, yellow squash, winter squash, onions, prolly could even use broccoli stems! Get WILD!!! You could totally even mix up a few different vegetables! Wheee!
Also you could add some herbs and junk if you’re feeling it. Like some dill or mint with zucchini, or some parsley or cilantro with sweet potatoes. Make it all fancy-tasting. It’s not any more difficult. And it might cheer your drunken, undies-wearing ass up.
Plus one more thing! These are best when you eat them right away, but I have been “known” to eat them cold the next day, too. Just standing over the sink in mah undies. It ain’t too bad. It really ain’t. Lovin’ Life, I tell you. LOVIN’. IT.
Zucchini Pancakes
- 1½ cups grated zucchini (or whatever vegetable your crazy refrigerator has in it)
- 1 egg
- 2 tablespoons flour
- ½ cup crumbled feta cheese (or another kind of cheese, grated)
- ¼ teaspoon salt (this is optional — you might not need it if your cheese is salty)
- Butter or olive oil for frying
- Mix all the things in a bowl together. Mix it good.
- Heat a skillet or griddle over medium-high heat
- Lube it up with a little (teaspoon or so) oil or butter
- When it’s hot, pile the mixture on in about ¼ cup amounts and pat out the piles into little 3″ by ½” circles
- Cook for about 4 minutes – they should be very brown underneath
- Flip carefully and cook another 4 minutes
- Serve right away, or see note above RE: eating over the sink.
Some similar recipes are potato latkes and corn fritters. Boner appetite!
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
{ 23 comments… read them below or add one }
I made it for lunch. But I didn’t have zucchini or any raw vegetables. Pitiful. So, I finished off the jar of kimchi from the fridge and topped it off with pickled beets. My cheese was goat’s milk Gouda. Here is the result. The vinegary flavor of the kimchi went well with the beets, and the goat’s milk Gouda was pretty tangy, so it was a good match. The flavor of a plain cow’s milk Gouda would have been lost. I know my variation of your zucchini pancake wouldn’t be for everyone. Probably very few people. But it was mine. And I liked it.
Thanks so much, GSF! Your version sounds pretty good to me. I love kimchi! And I love how you always have kimchi around it seems. And good note on the goat’s milk gouda.
There are a lot of Korean restaurants and some supermarkets in northern Virginia; and many Japanese restaurants are Korean-run. When my wife & I first got married, we lived closer to a Korean restaurant than to a Chinese one, so we both got hooked on bulgogi and I got hooked on kimchi. Plus, we watched MASH on TV. We also like Mexican, Tex-Mex, Eastern European, German, and Scandinavian food, as well as Mediterranean, but it’s harder to keep the weight down with those cuisines.
I am buying a zucchini tomorrow after work just so I can make these for my after-work snack. I have an after-work snack because I’ve been crazy by being a vegetarian at lunch-time when I work in a factory lifting buckets and walking miles every day.
Well, Dan, it sounds like an after-work snack is EXACTLY what you need. And being vegetarian is not crazy! Don’t let ‘em tell you otherwise.
Oh, being a vegetarian is definitely crazy. It involves abstinence from bacon, therefore it is crazy. And also, these pancakes taste amazing with some Tabasco sauce on them.
Tabasco! Yay!
There must be some sort of psychic connection between my refrigerator and yours. Just this morning, I was wondering what I should do with all of the zucchini I bought too much of the other day and the queso fresco that I made way too much of (because it didn’t register on me how much cheese a gallon of milk makes). I usually wait a day or so to watch repeats of Hilah Cooking, but today I watched it once during my usual Tuesday Hilah lunchapalooza and again while I ate the zucchini pancakes. Now I’m imagining a veggie pancake throwdown: Hilah’s zucchini pancakes vs. Hilah’s potato pancakes. I wonder if I have enough bandwidth to stream both episodes at once…
Dude, Randy. That is nutz! How perfect! I bet the queso fresco worked beautifully. Did you make anything to go with the pancakes? Just curious to see what other people would serve them with. Thanks, buddy!
Since, I live alone, I have to eat them all myself (lucky me!). I also freeze single portions of a lot of the stuff I cook. So the first one was eaten all by its lonesome as a snack. Last night I pulled a portion of braised pork tenderloin (with carrots, onions, sun-dried tomatoes and jalapenos) out of the freezer to serve with the second one. Today, for lunch, it was fried slices of plantain, black beans and the third pancake. Normally, the bowl of black beans would have been topped with a dollop of crema agria and squirts of sriratcha, but since I still have queso fresco to use up, the zucchini pancake got the the crema/sriratcha treatment and the black beans got crumbled queso. For the last one for dinner tonight, I’m going pull out some marinara sauce (your recipe!) and cook some penne. I think that your zucchini pancakes go with anything. Next week, I’ll probably make them again (with feta) and serve them with some grilled chicken breasts and braised short ribs from the freezer. Thanks so much for sharing your delicious recipes with us!
Thank YOU so much, Randy, for sharing your awesome companion ideas with us! Love the plantains and black beans idea. Absolutely!
P.S. Glad to hear that you’re feeling better!!!
I’m on a low carb, gluten free diet. Would these work without the flour?
Hi Johnnie! I would try adding an extra egg if you were to leave out the flour. It would work – meaning, they would stay together, but probably taste/texture would be more like an omelet. Seems like it would be pretty good, though! Alternatively, you could use chick pea flour. Good luck! Let me know how it works out for you!
-hilah
We made these, along with your mama’s peach cobbler, for Mother’s Day. Both were a huge hit, especially the pancakes. My MIL asked for the recipe, which is a big compliment because she’s a great cook! After cooking a test pancake I grated an onion into the pancake mix and added some more flour. The added flavor from the onion was a nice treat. I love your vids because I really see just how quick and simple the recipes are, especially that things don’t always need to be mixed perfectly to come out amazing. Thanks for adding to a great Mother’s Day lunch
That makes me so happy, Veronika! I’m glad everyone enjoyed lunch and that you are enjoying cooking!
Rock!
Kim Chi, Carrot, and Chevre Pancakes based on your zucchini pancakes recipe.
Yay! I have about a half cup of kimchi in my fridge right now, too!
After making this recipe, I felt that something was missing
. So, I added onions. When the Pancakes were ready to eat, I put you Creamy Hatch Chili Sauce. OMG It was soooo good, I can’t stop thinking of it.
Thanks, Carol! I definitely encourage recipe-tweaking to suit personal tastes. Sounds good!
do you use ap flour or does it matter
Whole wheat pancakes YUM. Did you know you can feerze bananas? I just leave them whole with peels on and put them in a feerzer bag. Now I buy bananas as often as I want to without worrying that I’m either going to have to use them up or throw them out!
Oh yes, thanks for sharing, Seyithan! That’s a great tip!