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Zucchini Griddle Cakes - Jeffrey Saad


Zucchini Griddle Cakes

Golden, crispy edges, rich creamy center, huge zucchini flavor made earthy and peppery as well as bright yellow from the turmeric and egg yolk. These are a 10-minute homerun! Enjoy

Makes 10, 3” griddlecakes

2 Medium size green zucchini

¾ tsp. turmeric

½ tsp. salt

3 Lg eggs

¼ C. all-purpose flour

Cut the ends off the zucchini and discard. Cut ea. zucchini lengthwise into 3 pieces.

Place a steamer on the stove with about 2” of water in the bottom. Bring to a boil. Lay the zucchini slices in the steamer (don’t worry if they overlap a little) and cook for about 6 minutes until completely soft. Transfer zucchini to a medium mixing bowl (shake off excess water).

Add the turmeric and salt and mash to a paste.

Whisk in the eggs all at once.

Whisk in the flour until fully incorporated and you have a batter that is a soupy consistency (in-between a crepe batter and a pancake batter).

Place a large non-stick pan (or pancake griddle) over medium high heat. Add about 2 TB olive oil. Once hot use a 1/3 C measure to scoop batter into pan. Cook for about 1 minute until golden. Flip and cook about another minute until the center of the griddlecakes puff slightly. Blot on a paper towel and enjoy! Serve as is or with a mixed green salad. Great for breakfast, brunch, lunch or dinner!

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