Okay: Sneak some Zucchini?
Yeah! You read that right. Today is Sneak some zucchini into your neighbor’s porch day. Talk about obscure and suggestive? I don’t know who came up with it, but, it certainly has a certain ring to it, Okay: Sneak some Zucchini? If you live in an urban environment, this probably doesn’t make any sense. But, if you live in the suburbs, you probably know where this comes from. many amateur gardeners plant vegetables. Come August, they end up with a bumper crop of tomatoes and zucchini. So, what are you going to do with all that zucchini? Hell, you don’t even really like zucchini all that much. You check your neighbor’s house. Looks like they have gone out. Okay: Sneak some Zucchini onto their porch while they are out. They will be so happy. Or, perhaps not.
Now, your problem of what to do with all that zucchini is their problem. So, it’s time for a block party where everybody brings a zucchini dish. Here’s some zucchini parm, zucchini bread, ratatouille, caponata, zucchini pie, meatloaf wrapped in zucchini, zucchini gratin, and, wtf? Who made zucchini ice cream? GTF out of town. As you can see, there are actually a lot of things you can do with the zucchini your neighbor left on your porch.
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Okay: Sneak some Zucchini? Let’s make latkes.
All of the above are great ways of utilizing it. But, one of my favorite things to do with them is Zucchini sweet potato pancakes. They are similar to a latke, but with more color and varied textures. The sweet potato creates a great base, while the zucchini adds an unexpected flavor, color, and texture. Serve them with creme fraiche or sour cream. You can serve it as a vegetarian center of the plate, as a side dish, an appetizer, or as a base for other items, like braised short ribs, caviar, shrimp, crab, lobster, Cornish game hen, and more. For an Italian style treat, top with a bit of caponata and prosciutto. Try this recipe for a fun way to utilize that zucchini your neighbor snuck into your porch… Or, you can always take the Derek Smalls approach of what to do with a zucchini.
Zucchini Sweet Potato Latke
Ingredients
- 2 cup Zucchini, seeds removed and shredded
- 2 cup shredded peeled sweet potato
- 1/4 cup chopped chives or scallions
- 1 large eggs
- 1/4 cup sour cream
- 1 cup AP flour
- 1/2 cup corn starch
- 2 Tbsp Maple syrup
- 1 Tbsp chopped fresh thyme
- Butter or oil to cook the latkes in
- Salt and pepper to taste
- Creme fraiche to garnish
- More herbs and/or green onion to garnish
Instructions
- Shred the zucchini and sweet potato. Press through a fin strainer or cheese cloth to remove excess moisture.
- In a mixing bowl, whisk an egg until well beaten, add in the sour cream and mix well. Then fold in the rest of the ingredients except for garnishes and mix well. If it is still to moist, add a little more flour. The mixture should hold together, but not be too runny. At the same time, you don't want it too stiff or it will come out dry on the palate.
- Heat oil or butter in a saute pan over medium heat. Scoop the mixture into the oil and press down to flatten. For an appetizer, make them about quarter to half dollar size. If you want to serve as an entree or side dish, make them about 3 to 4 inches. Sear about 1 to 3 minutes per side until they have a golden brown crust and are cooked through. If you make them larger, you may want to brown them in the pan and finish in an oven.
- Serve them hot with a dolop of creme fraiche and herb garnish. You can also top with ratatouille, a vegetable or meat stew, or seafood. Experiment and enjoy.