Zucchini Pancakes

Full summer now. The kind of July week where the air itself is warm before you get outside, where the bees are in the borage and the butterflies are on the milkweed and the whole property hums with life that requires nothing from me beyond presence. I've been getting up early and sitting on the porch with coffee and just watching it. There is no shortage of time right now. That's the strange gift of this year.

Made a batch of dill pickles from the cucumber glut. The canning jars are lined up in the cellar with labels in Helen's handwriting from years past — I put my own labels on my own jars this year, which felt like a small act of reclamation. The pickles need three weeks to develop. I won't rush them.

Talked to Carol again. She's thinking about moving — has been for two years, since her husband passed — and she's wondering about Burlington versus somewhere smaller. I told her if she wanted to be closer to family she should move to the valley. She laughed and said I meant closer to me. I said that is what I said. She's been alone for years and this pandemic year has clarified things, the way a crisis does. You learn what you actually want when the choices narrow down.

The weekly cooking lesson with Teddy was blueberry pancakes. He's been doing them at home, he says — makes them every Sunday for the family. Jim texted me out of nowhere to say that they were excellent. That meant more than Jim probably knows. A man who doesn't say things saying something — that lands differently.

The cucumbers went into the canning jars, but the zucchini — there is always more zucchini than any cellar shelf can hold — called for something that could be eaten right now, while the season is still loud and alive outside the window. After the week of watching and waiting and not rushing anything, these felt exactly right: savory, unhurried, made from what the garden insists on giving. Teddy’s been learning that cooking is mostly about paying attention, and this recipe teaches the same lesson — salt the squash, let it rest, don’t crowd the pan.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4 (makes about 12 pancakes)

Ingredients

3 medium zucchini (about 1 1/2 lbs), coarsely grated
1 tsp kosher salt, plus more to taste
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 green onions, thinly sliced
1 clove garlic, minced
1/4 tsp black pepper
1/4 tsp dried dill (or 1 tsp fresh dill, chopped)
2–3 tbsp olive oil or vegetable oil, for frying
Sour cream or plain yogurt, for serving (optional)

Instructions

Salt and drain the zucchini. Place the grated zucchini in a colander set over a bowl. Toss with 1 tsp salt and let stand for 10 minutes. Using a clean kitchen towel or your hands, squeeze out as much liquid as possible. This step is essential — dry zucchini means crispy pancakes.
Mix the batter. In a large bowl, combine the drained zucchini, beaten eggs, flour, Parmesan, green onions, garlic, black pepper, and dill. Stir until a cohesive, slightly sticky batter forms.
Heat the pan. Warm 1 tbsp of oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Do not rush this step — a properly hot pan ensures the pancakes develop a golden crust rather than steaming.
Cook the pancakes. Drop heaping tablespoons of batter into the pan, pressing each portion gently into a 1/2-inch-thick round. Cook in batches without crowding, about 3–4 minutes per side, until deep golden brown. Add oil between batches as needed.
Drain and season. Transfer cooked pancakes to a paper-towel-lined plate. Taste and add a pinch more salt if desired. Keep warm in a low oven (200°F) while you finish the remaining batches.
Serve. Arrange on a platter and serve warm, with sour cream or plain yogurt alongside if desired.

Nutrition (per serving)

Zucchini Pancakes — Summer Abundance from the Garden to the Griddle