I’m obsessed with cookbooks. No matter how many I have, I’m always itching for more (but they have to have good recipes that I would actually make).
When I was at the library the other day (yes, I looovvee the library), I saw The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash.
For those of us in the Midwest, zucchini season is in full swing and we often have more of these green torpedoes than we know what to do with – hence why I had to grab this book. Not only do these feature zucchini and other types of squash (pumpkins, yellow squash, spaghetti squash) but a whole host of seasonal produce, too.
My Zucchini Past
When it comes to zucchini, I’ve made chocolate zucchini bread, zucchini pancakes, zucchini frittatas, zucchini casseroles and sautéed zucchini (notice how I’ve never made plain old zucchini bread? I must try this one of these days…)
As a sucker for potato pancakes, I was immediately drawn to authors Nancy C. Ralston, Marynor Jordan and Andrea Chesman’s recipe for potato, carrot and zucchini pancakes. (I also had all of the ingredients on hand, which made this recipe even more appealing).
Two words: Completely Amazing! This is one of those recipes you need to put in your file. I love how it’s a fun twist on a traditional dish. I had these as a side to my Boca burger. But for vegetarians, these could easily make an entire meal.
Potato Carrot Zucchini Pancakes
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman
Makes about 12 cakes
1 medium-sized zucchini, grated
3 eggs, lightly beaten
2 large potatoes, grated (used about 5 small yukon gold potatoes)
2 large carrots, grated
1/2 onion, finely chopped
¼ cup all-purpose flour
1 tsp. salt
1 tsp. chopped fresh basil
1/3 tsp. freshly ground black pepper
Preheat the oven to 250°F.
Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs,
potaoes, carrot, onion, flour, slat, basil, and pepper. Mix well.
In a large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil
is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten
each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5
minutes per side.
Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the
oven. Continue to make the pancakes until all the batter is used.
There is also a recipe for eggplant and zucchini casserole that I’m drying to try. I’m wondering how many times I can renew this book ☺
Question: Do you ever buy “ingredient-specific” cookbooks? Which would you recommend? Also, what do you make with zucchini?