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Zucchini pancakes (Bill Hogan/Chicago Tribune) |
May signals the arrival of fresh garlic and green onions. Combine these signs of spring with tender young zucchini into one delicately flavored dish that tastes great and benefits your health.
Green onions and garlic have reduced cold and flu symptoms since the Egyptians first built pyramids. Add zucchini, a good source of vitamin C and fiber, and you have a delicious, crunchy patty that stimulates both your taste buds and your health.
Tips: You can use or combine green and/or yellow squash. If patties aren't to be eaten immediately, they can be reheated. Place patties in one layer on a baking sheet; place in a 325-degree oven, 10-20 minutes.
Zucchini patties with lemon, dill
Prep: 25 minutes
Cook: 35 minutes
Makes: 12 patties
Ingredients:
4 teaspoons olive oil
2/3 cup chopped green onions
4 cloves garlic, minced
4 medium zucchini, grated, about 4 cups
2 tablespoons fresh lemon juice
½ cup soy or nut milk
1 cup whole wheat bread flour
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons fresh dill, plus more for garnish
½ teaspoon sea salt
Freshly ground pepper
Lemon wedges
1. Heat 1 teaspoon oil in a skillet over medium-high heat. Add the green onions and garlic; cook, 3 minutes. Pour mixture into a bowl with the zucchini; stir in the lemon juice and soy milk. Mix the flour, cornstarch, baking powder, dill, salt and pepper to taste in a second bowl. Mix flour mixture into zucchini mixture until well combined.
2. Heat 1 teaspoon oil on medium-high heat in a large skillet. Firmly press some batter into a 1/4 cup scoop; place in skillet. Press down with a spatula to flatten, 1/4 -1/2 inch thick. Repeat, making 3-4 patties per batch. Cook until bottoms are light brown, 3 minutes. Turn heat to medium-low. Turn patties over; press down again. Cook until the bottoms are light brown, about 6 minutes. Repeat with remaining batches, using more oil as needed. Serve with dill and lemon wedges.
Nutrition information:
Per patty: 64 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 226 mg sodium, 2 g fiber.
Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her at foods@tribune.com.
Green onions and garlic have reduced cold and flu symptoms since the Egyptians first built pyramids. Add zucchini, a good source of vitamin C and fiber, and you have a delicious, crunchy patty that stimulates both your taste buds and your health.
Tips: You can use or combine green and/or yellow squash. If patties aren't to be eaten immediately, they can be reheated. Place patties in one layer on a baking sheet; place in a 325-degree oven, 10-20 minutes.
Zucchini patties with lemon, dill
Prep: 25 minutes
Cook: 35 minutes
Makes: 12 patties
Ingredients:
4 teaspoons olive oil
2/3 cup chopped green onions
4 cloves garlic, minced
4 medium zucchini, grated, about 4 cups
2 tablespoons fresh lemon juice
½ cup soy or nut milk
1 cup whole wheat bread flour
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon baking powder
2 tablespoons fresh dill, plus more for garnish
½ teaspoon sea salt
Freshly ground pepper
Lemon wedges
1. Heat 1 teaspoon oil in a skillet over medium-high heat. Add the green onions and garlic; cook, 3 minutes. Pour mixture into a bowl with the zucchini; stir in the lemon juice and soy milk. Mix the flour, cornstarch, baking powder, dill, salt and pepper to taste in a second bowl. Mix flour mixture into zucchini mixture until well combined.
2. Heat 1 teaspoon oil on medium-high heat in a large skillet. Firmly press some batter into a 1/4 cup scoop; place in skillet. Press down with a spatula to flatten, 1/4 -1/2 inch thick. Repeat, making 3-4 patties per batch. Cook until bottoms are light brown, 3 minutes. Turn heat to medium-low. Turn patties over; press down again. Cook until the bottoms are light brown, about 6 minutes. Repeat with remaining batches, using more oil as needed. Serve with dill and lemon wedges.
Nutrition information:
Per patty: 64 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 226 mg sodium, 2 g fiber.
Kay Stepkin is a vegetarian cooking instructor and former owner of a vegetarian restaurant/whole-grain bakery. Email her at foods@tribune.com.
