Gluten-Free Zucchini Pancakes with Minted Pea Dip
Source: Amy Fothergill, The Family Chef
This recipe was demonstrated for CUESA’s Market to Table program on June 3, 2017
Makes about 16 pancakes
1 pound fresh English peas, shelled (about 1 cup shelled)
2 tablespoons to ¼ cup olive oil
1 tablespoon fresh mint leaves
¼ teaspoon sea or kosher salt
Juice of ½ lemon
Optional: ½ cup feta or ¼ cup grated parmesan cheese (If you choose to omit the cheese, add a bit more salt and ¼ teaspoon of Dijon mustard)
2-3 medium zucchini
Olive oil for sautéing
½ onion, chopped or thinly sliced
1 large egg
¼ teaspoon freshly ground black pepper
Optional seasonings: ¼ teaspoon each of dried dill; thyme, and/or oregano
4-5 tablespoons gluten-free flour without gums
To make the minted pea dip: Bring a small pot of salted water to a boil. Cook the peas for 3-5 minutes or until bright green and tender. Drain well and set aside to cool. In a processor or blender, combine the peas with the olive oil, mint leaves, salt, and lemon juice. Do not add cheese yet. Blend until smooth, adding more oil if necessary. Add in the cheese, if desired (or more salt and the mustard) and pulse gently until combined. Taste and adjust the seasonings. Set aside.
To make the pancakes: Shred the zucchini using a food processor or box grater. You should end up with about 2 cups. Place the shredded zucchini in a mesh strainer suspended over a bowl. Sprinkle with salt (at least ¼ teaspoon) and mix. Allow to drain for at least 15 minutes while you prep the other ingredients.
Sauté the onion in 1-2 teaspoons of oil until just softened (by cooking the onion first, it will be sweeter and less harsh tasting). Once cooked, place in a large bowl to cool.
Remove the liquid from the zucchini by pressing it against the strainer, or transfer it into a clean kitchen towel and wring out the moisture. Place the zucchini in the bowl with the onion. Add the egg and pepper and mix with a spoon or your hands. If you are using the optional seasonings, add them at this point.Add the flour 1 tablespoon at a time until the mixture is moist but not runny. The pancakes should hold their shape when you form them. You may not need all of the flour.
Heat a non-stick griddle or sauté pan over medium heat. Add 1-2 teaspoons of olive oil. If you don’t use a non-stick pan, you will need to use more oil so the pancakes won’t stick. Form the batter into 2-inch pancakes and flatten out slightly before adding to the pan.
Cook in batches, 4-5 minutes on each side, or until golden brown. Serve immediately with the pea dip on the side.