Zucchini Pancakes
At Le Cordon Bleu’s teaching restaurant, Technique, these pancakes are served with grilled salmon.
3 large zucchini
6 scallions (white and pale green parts), thinly sliced
Salt and pepper, to taste
2 eggs
1/4 cup chopped fresh parsley
1/4 cup flour
1 cup panko crumbs
4 tablespoons olive oil, or more if needed
1. Using the large holes on a grater, grate the zucchini into a colander. Add the scallions and sprinkle with plenty of salt. Set the colander in a bowl and leave at room temperature for 30 minutes.
2. Rinse the zucchini and with your hands, squeeze out the water.
3. In a bowl, beat eggs, parsley, salt, and pepper. Add the zucchini and mix well. Add flour and panko; mix until well blended.
4. In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot. Using a 1/3 cup measure, add the batter to the skillet. Flatten into a pancake. Cook 3 at a time. Cook 4 to 5 minutes on each side or until golden.
5. Use the remaining oil to cook the remaining batter in the same way.
Adapted from Le Cordon Bleu College of Culinary Arts