A premise of the Diamond-Cut life is to use what we’ve got on hand and enjoy it fully, letting abundance flow toward need *. If there’s one food resource that’s abundant in the summer, it’s homegrown zucchini. Thor used our first zukes of the season to make these savory zucchini pancakes for breakfast yesterday. We liked them so much we made a new batch for dinner tonight (pictured). I’m taking the leftovers to work for lunch tomorrow.
Savory Zucchini Pancakes
2-ish cups grated zucchini (blot or drain to remove excess moisture)
2 eggs, beaten
approx. 1/4 cup chopped green onion (or any onion can work)
about 1/2 cup grated cheese (a dry, flavorful one like Parmesan is good)
roughly 1/2 cup pancake mix (we use buckwheat. Or, use flour plus 1/2 tsp each salt and baking powder)
Optional: cracked black pepper, sour cream garnish
Mix first three ingredients together. Mix cheese and pancake or flour mix together separately, then add to the first bowl, stirring just until moistened.
Fry large spoonfuls in hot vegetable oil, flattening with spatula to get the right pancake thickness. Good with orange juice in the morning, and greens at breakfast and lunch. The more color the better, I always say of side dishes (nutrition levels seem to correspond to chroma).
*Using resources wisely, whether they are abundant or scarce resources, is a talent we all benefit from cultivating. It makes us financially stronger, happier, and more resilient in the face of climate change and other stressful events.