Choose medium-size zucchini, not the overly large ones for this since they'll be sweeter and less watery. Do make sure to squeeze as much liquid out as possible, but if you find that the zucchini are watering out once they've already been mixed, add another tablespoon of flour. Swap in yellow squash for the zucchini if you prefer.
Recipe courtesy of The Fabulous Beekman Boys
Print
Zucchini and Dill Pancakes
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
12 pancakes
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
12 pancakes
Level:
Easy

Ingredients

  • 2 medium zucchini (12 ounces total), shredded on large holes of a box grater
  • 1/4 cup all-purpose flour
  • 1/3 cup chopped fresh dill, plus sprigs for garnish
  • 2 tablespoons fresh chives or scallions
  • 3/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons olive or vegetable oil
  • 1/4 cup sour cream

Directions

Place the zucchini in a colander set over a bowl and squeeze the zucchini with your fingers until dry. Transfer to a bowl and stir in the flour, dill, chives, salt and egg to combine. 

Heat the oil over medium heat in a large skillet. Using a number-18 ice-cream scoop (the equivalent of 3 tablespoons), or a scant 1/4-cup measure, place 4 to 5 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, about 2 minutes per side, lowering the heat if over browning. Repeat with the remaining mixture. 

Top each pancake with a teaspoon of sour cream and a dill sprig.

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