A few weeks ago, a friend of mine and I met up for a picnic at one of the beautiful gardens of Melbourne city. She had her gorgeous daughter, who is 4 years old with her and I had my two children, aged almost 2 and 4. That is where and when we were introduced to the 'zucchini pancakes/frittas' as it was something that my friend had brought and Mr. Junior (Miss Junior was too busy eating blueberries and dancing to no-music around the park!) enjoyed it and even asked for a recipe. (Remember my son who can bake homemade breads? See, I wasn't joking then. As I have mentioned it there too, he has shown a lot of interest in the kitchen duties and cooking in the recent months and if he enjoys a certain type of food, he asks for a recipe too!)
A few days ago, we had another huge zucchini in the garden that we wanted to utilise and my friend's recipe (with a little bit of a change from the original recipe) came in very handy. We used our big fat zucchini from the garden in ours but the recipe below is for the usual medium sized zucchinis that you can buy at most greengrocers.
Dill (finely chopped)
Herbs (we used oregano) (optional)
Flour (the amount depends on the consistency of your mixture. It is added until a 'pancake-like' consistency is formed)
Oil (for shallow frying)
Shred your zucchini. Add all your ingredients except for flour and mix well. Add flour and stir until it forms a semi-runny dough similar to a pancake mix.
Put some oil in a pan for shallow frying and heat until hot. Using a spoon, take some of your mixture and put it in the pan. Fry in medium or high heat (I used medium heat most of the time). Cook each side and you are done!
This food can be served both hot and/or cold. Some crispy and juicy lettuce compliments it well.