Zucchini Pancakes

Yes, I'm using zucchini in yet another recipe. The prolific vegetable is the ideal blank slate or accompaniment for so many meals, as evidenced by it's frequent appearance in our happy homes.

Zucchini's mild taste and Mom-approved nutritional value make it a great food for healthy eaters.

One medium zucchini with its skin provides about 7 grams of carbohydrates, including 2 grams from dietary fiber and 3 grams from sugars. It also has 2 grams of protein and lots of vitamins and minerals, such as potassium.

Some of my favorites? Blueberry Zucchini Bread and Zucchini Rice. And of course these tasty pancakes. I try to use as little flour as possible so that the zucchini takes charge.

These savory bites are just the thing when you need a vegetarian main course or a fun side dish.

And who can say no to pancakes served up with a dollop of sour cream?

Mangia! Mangia!
Andrea

Zucchini Pancakes

2 medium zucchini, shredded
2 teaspoons salt, divided
1 large egg
1/2 a yellow or white onion, finely chopped (or use 1 bunch green onions, finely sliced)
1/2 cup to 3/4 cup of cheddar cheese
1/2 teaspoon nutmeg
1 teaspoon ground black pepper
4 to 6 tablespoons flour (white, whole wheat or gluten free)
Several tablespoons olive oil or canola oil
Several tablespoons butter

Place zucchini in a strainer and sprinkle with 1 teaspoon salt. Let drain for about 10 minutes. Press with wooden spoon to squeeze out moisture.

Whisk egg in a bowl. Add zucchini, onion, cheese, nutmeg, pepper and flour. Mix until well combined. If the batter is too wet, add another tablespoon of flour.

Now you're ready to fry up your fritters — in batches.

Heat 1 tablespoon oil and 1 tablespoon butter in a 10-inch or 12-inch skillet (cast iron works well here) until hot. Drop heaping tablespoons of zucchini batter (about 1/4 cup) into skillet and flatten just a little with a spatula.

Cook for 4 to 5 minutes on each side, or until browned. Transfer pancakes to a plate lined with paper towels.

Wipe out skillet if needed and repeat the cooking process until you've used up all of the batter.

Serve with sour cream.

Zucchini pancakes freeze really well. After thawing you can reheat them in the oven. Place on a cookie sheet and broil for 1 or 2 minutes.

Double Blueberry Pie

Ever since I started sharing recipes with you, dear readers, friends and family are giving me cookbooks. Old ones, new ones — it doesn't matter. I love them all.

This blueberry pie combines recipes from two different Farm Journal cookbooks. One is borrowed from my neighbor Julie, who knew I would enjoy trying some simple down-home cooking. The other came from my mother-in-law and is filled with sweet and savory pie ideas.

These cookbooks are from 1977 and 1965, which makes them educational and fun to read. Like this comment on the pie: "We love the good berry taste." And it is so good.

This dessert comes together fast, especially if you cheat like I did and use a pre-made crust. I really just wanted to enjoy the berry filling as soon as possible.

Mangia! Mangia!
Andrea

Double Blueberry Pie
Inspired by Farm Journal

1/2 cup sugar (use 3/4 cup if you like a sweeter pie)
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
Juice and zest from 1 lemon
1 baked 9-inch pie crust (use freshly made or refrigerated dough or a frozen pie shell like Wholly Wholesome's Organic Whole Wheat frozen pie crust)

Combine sugar, cornstarch and salt in a small pan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking until blueberry mixture becomes thick.

Remove from heat and stir in butter, lemon juice and lemon zest. Set aside to cool.

Place remaining 2 cups blueberries in baked pie shell. Top with cooled blueberry mixture.

Chill in refrigerator at least 1 hour. Slice and serve with whipped cream.

Above, Farm Journal's Complete Pie Cookbook and Farm Journals's Best-Ever Recipes. You can access many original and new Farm Journal recipes at Anna's Country Kitchen.