What better way to celebrate Summer Solstice than with Spicy Zucchini Pancakes and Green Goddess dressing?
I’ve always been a fan of shredded vegetable fritters, whether it’s potato latkes or little zucchini pancakes like this. One of the most important things to remember is to squeeze as much moisture out of the shredded veggies as possible or you’ll end up with a hot soggy mess in your skillet.
I wanted to add some heat to the pancakes to contrast the cooling effect of the Goddess dressing, hence the addition of the red pepper flakes. Adding them is entirely up to your taste, but I think it adds the perfect amount of complexity to the combination to contrast the herbiness of the dressing. Obviously, use your own discretion at the amount to add and remember – it doesn’t take much.
This recipe makes about 8 little pancakes, perfect as an appetizer for four people or a meal (along with a nice green salad) for two.
Spicy Zucchini Pancakes with Green Goddess Dressing
For the pancakes:
Kosher salt and black pepper
1 tablespoon whole wheat flour
¼ cup egg whites (or 1 egg, beaten)
½ cup panko bread crumbs
½ teaspoon red pepper flakes (adjust to taste)
Shred the zucchini and shallot in a food processor, season with a little salt and pepper. Dump the veggies out onto a paper or tea towel and squeeze out all the excess liquid. Mix together with the remaining ingredients. Take about two tablespoons and form into a patty, fry over medium-high heat for about 1 ½ minutes each side or until browned and warmed through.
For the dressing:
½ cup chopped herbs (I used basil, tarragon, and chives)
½ cup light mayonnaise
½ cup light sour cream
1 tablespoon vinegar (anything but white, I used champagne, but tarragon or white wine would also be nice)
Kosher salt and black pepper to taste
Mix together all ingredients in food processor until thoroughly combined, or in a small mixing bowl with an immersion blender. Let chill in the refrigerator for about 30 minutes for the flavors to blend sufficiently.