My mom calls this an “Italian Pancake” – I have no idea what makes it Italian (Google ‘Italian pancake’ and this does not come up)! But with this super easy, über-basic recipe you can definitely give it whatever cultural spin you want. This savory pancake is similar to vegetable fritters (less crispy and oily) or Korean zucchini pancakes called Hobak Buchim. When my mom made this years ago, I was blown away and asked her for the recipe. As a true home cook, she never used precise measurements but attempted to give me some guidance:
- 1 zucchini
- 2 eggs
- chopped deli ham (optionally of course)
- 1 cup of all-purpose flour
- 1 cup of water (or broth for extra flavor!)
- a large shallow pan
- large spoon or small soup ladle
- 2 tablespoons canola or vegetable oil
Makes about 2-3 pancakes about 6″ in diameter
Start off by washing, peeling and grating the zucchini with a medium cheese grater- you don’t want it to be too fine or else it starts getting mushy.
Combine the flour, eggs, broth or water in a large bowl then add your vegetable or meat ingredients last. Make sure it is well mixed and the zucchini is coated with the batter.
You can go crazy with the recipe and substitute or add other vegetables or experiment with different types of squash. I would, however, avoid vegetables that have a high water content, cheese, or extra sauces so the pancake does not get soggy. Some ideas for additions:
- bell peppers
- jalapeños (for a KICK!)
- fresh herbs
- thinly sliced onions
- sun-dried tomato slices
- julienned carrots
- hashbrowns (!!)
Note: if you do decide to add much more ingredients then you may need to adjust the batter to make sure its well proportioned.