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Author Notes: I'm very blessed to live in LA where most produce is available year round. This recipe is adapted from Ina Garten's version of zucchini pancakes, but slightly changed. Its a nice change from the classic potato pancake or blini with cocktails. You can use any root vegetable, like butternut squash for fall, or turnips for winter. I like serving these with lemon crème fraiche and ikura (salmon roe). —Lauren Broidy
Makes 20 1-inch pancakes
- 2 medium zucchinis (about 3/4 pound)
- 4 tablespoons grated red onion (much milder and almost melts into the pancakes)
- 4 tablespoons cornstarch
- 1 tablespoon all purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons butter (if you want to be fancy use all lard or duck fat!)
- 1 tablespoon olive oil
- 1 cup crème fraiche and add a squeeze of lemon
- 1 container of ikura (I get mine from Bristol Farms)
- Grate the zucchinis and the red onion. Place into a bowl and set aside.
- Add the rest of the ingredients to the bowl and mix. It should look like pancake batter. If it looks too wet, add another tablespoon of flour. Add salt and pepper to your taste
- Melt the butter and olive oil at medium heat. Using a table spoon, place the pancakes in a clockwise direction into the pan to keep track of which pancake went into the pan first. Flip when the underside is browned and golden. When finished, place on a plate lined with paper towels in order to drain any excess fat.
- Serve with a dollop of the creme fraiche and the ikura. Serve warm or room temperature.