Golden and tasty, Zucchini Pancakes are a comfort food served with a savory Tomato-Celery Sauce.
Golden and crusty on the outside and tender on the inside, these "dinner" pancakes are easy to make and comforting on cold, Winter nights.
I invented the Tomato-Celery Sauce when I didn't have any green bell pepper and substituted what I did have...celery. I found I liked the swap out better in this recipe! Start by making the sauce. While it simmers make the pancakes
Tomato-Celery Sauce (about 4 servings)
1 TBS olive oil
1/2 medium onion chopped
1 large stalk celery chopped
1 clove garlic minced
1 lb. chopped fresh, Roma tomatoes (about five)
1/2 tsp honey or 1/4 tsp sugar
1/2 tsp salt
1/8 tsp pepper
Scant pinch each red pepper flakes and fennel seed
Heat oil in a sauce pan and cook onion and celery until softened. Add the garlic and cook for another minute. Add tomatoes, honey and seasonings. Bring to a bubbling simmer. Then cook uncovered over medium-low heat for about 15 or 20 minutes until thickened. Set aside, keeping warm.
Zucchini Pancakes (Serves about 4)
1 lb or 2 cups zucchini, shredded
1/2 cup flour (white or whole wheat)
1 tsp baking powder
1/4 tsp pepper
1 egg, beaten
2 TBS butter or oil, or a combination
Put shredded zucchini in a large mixing bowl. In a smaller bowl, mix flour and baking bowl, then add to the zucchini. Add the salt, pepper, and egg to the zucchini mixture. Mix well.
Spoon the mixture into the hot oil making each pancake a couple inches in diameter and about 1/4-inch thick. You can use the spoon to flatten the top of the patty and smooth the sides.
Fry until golden and browned. Gently turn over and cook the other side until done. Transfer to a paper towel-covered plate to absorb excess oil. Keep warm until ready to serve.
Serve with a generous spoonful of the sauce.
NOTE: This recipe may be made with regular tomatoes. They'll require a longer cooking time as they are juicier than Romas.