Far more than the sum of their parts, these baked zucchini pecan pancakes are easy to make and taste great at any temperature, making them ideal for picnics and potlucks.
Yield: 4-6 servings
Time: 1 hour
Tools
- grater
- colander
- wooden spoon
- large bowl
- large baking dish or rimmed cookie sheet
- cookie cutter or knife
Ingredients
- 1 T olive oil, divided
- 1 medium zucchini
- 1 t salt
- ¾ c pecans or walnuts, finely chopped
- ½ c flour
- 1 small potato, grated
- ¼ c green onion, minced
- 2 T parsley
- 1 t fresh herbs, minced (optional)
- ½ t baking powder
- ¼ t pepper
Directions
Oil the baking dish and preheat oven to 350.
Grate zucchini, place in colander, and toss with salt. Let drain for 20 minutes.
Meanwhile, place remaining ingredients in bowl and mix well.
Take a handful of zucchini and squeeze out as much liquid as possible, then add to bowl. Repeat with the rest of the zucchini and mix well, until it forms a sticky glob with no loose flour. You may need to squeeze the mixture with your bare hands to do this.
Spread and press evenly into baking dish (it should be less than an inch thick) and drizzle with a little more oil.
Bake 20-40 minutes (depending on thickness), until brown and slightly crispy. Let cool slightly before cutting into pieces.
Serve hot, warm, or at room temperature.
Notes
Zucchini pecan pancakes are good plain or with a thick dipping sauce like Aïoli or Tahini sauce.
Adapted from the recipe for Zucchini Walnut Fritters in Robin Robertson’s 1,000 Vegan Recipes – read my review.
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