Too much zucchini? Make Middle Eastern-style pancakes

The considered pancakes could conjure up a picture of a mile-high buttermilk stack oozing with maple syrup. Whereas many individuals love a candy Sunday morning pancake, the ensuing crash-and-burn sugar rush can depart one feeling drained moderately than energized. Center Jap vegetable-based pancakes supply a savory, nutritious various to the syrup-laden custom.

Enter the Center Jap savory pancake known as Ijeh, in style in Syria, Palestine and Lebanon. The unique recipe for these pancakes got here from a necessity to make use of up enormous bounties of recent summer season zucchinis. (We are able to relate.)

Historically, these pancakes are deep-fried like fritters. In case you go that route, it’s finest to make use of an oil with a low smoke level — like avocado oil, moderately than olive oil. However you may preserve this vegetable-based dish a bit more healthy by pouring the batter on a calmly greased griddle as an alternative and cooking them like pancakes.

Avoiding gluten? No downside. The recipe requires a small quantity of white flour, however you may substitute gluten-free or low-carb flours. Almond meal or chickpea flour yield superb outcomes. The chickpea flour provides the pancakes a taste much like falafel, however with out the deep-fried crunch. Almond flour provides them a wealthy and mildly nutty taste.

You may eat ijeh plain — the normal means — however be happy to develop the flavour profile and cultural attraction by experimenting with totally different herbs and savory toppings. The recipe beneath makes use of conventional parsley and mint within the batter, however you may add basil, chives, dill or every other recent herb you’ve gotten readily available — or make a pancake “bar” with totally different toppings. A dollop of creme fraiche, smoked salmon and recent dill turns these pancakes in a beautiful blini route. Give them some Italian aptitude with recent oregano, marinara sauce and a sprinkle of mozzarella proper on the griddle, so the cheese melts earlier than serving. Go south of the border with some cilantro within the batter, and serve the outcomes with salsa and bitter cream. A dab of hummus? A drizzle of tzatziki sauce? Sure and sure.

Summer season Harvest Pancakes (Ijeh)

Makes about 10

INGREDIENTS

3 cups shredded zucchini (roughly 2 massive)

Salt

3 eggs, whisked

1 teaspoon baking powder

½ cup white flour (or chickpea flour or almond meal)

½ white onion, grated, squeezed dry in paper towel or cheesecloth

¼ cup parmesan cheese, non-compulsory

2 tablespoons recent mint, chopped

½ cup recent parsley, chopped finely

Olive oil or avocado oil

DIRECTIONS

Shred zucchini utilizing a field grater. Toss the shredded zucchini with a sprinkle of salt in a colander and drain for no less than half-hour. Then use kitchen towels to squeeze the zucchini dry to stop the pancakes from turning into watery.

Add the whisked eggs to the zucchini, stirring to mix. Add the baking powder, flour, grated onion, parmesan and recent herbs. If the batter appears too watery, add a bit extra flour.