Zucchini Pancake Recipe From the Culinary Institute of America

[Tripatini]

by Tripatini staff

This vegetarian zucchini pancake recipe, delicious whether you're an herbivore or carnivore, comes from the CIA. No, not that CIA; the Culinary Institute of America, which has campuses in New York, California, and Texas.

Founded in 1946, the CIA and its graduates, who staff many of America's best restaurants and include plenty of boldface names, have dramatically raised culinary standards in the United States and beyond. What's more, the CIA maintains five restaurants for the public where you can taste what tomorrow's star chefs are cooking.

Four of those eateries are in New York State's Hudson Valley, at the flagship in the town of Hyde Park campus. You could easily design a weekend getaway around dining at the CIA, and you'd be glad you did. Besides, this is an area with loads of history, natural beauty, and even social buzz (the Chelsea Clinton wedding was famously held here this summer). For more on visiting the Hudson Valley, see native son David Paul Appell's guide. For Sunday brunch, see this recipe from The Culinary Institute of America Cookbook.

Zucchini Pancakes with Tzatziki Sauce

Makes 8 portions

Tzatziki Sauce

½ cup plain yogurt

½ cup sour cream

½ cup grated cucumber, squeezed dry

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

1 tablespoon chopped mint or dill

½ teaspoon lemon juice

1 teaspoon lemon zest

Salt, as needed

Fresh ground black pepper, as needed

Zucchini Pancakes

12 ounces (340 grams) coarsely grated zucchini

Salt, as needed

1 cup chopped scallions

4 large eggs, lightly beaten

3 ounces (85 g) all-purpose flour

½ ounce (30 g) chopped dill

½ ounce (30 g) chopped flat leaf parsley

Chopped tarragon

Freshly ground black pepper, as needed

3 ounces (85 g) crumbled feta cheese

2½ ounces (75 g) chopped toasted pine nuts

2 cups olive oil for pan frying, or as needed

For the Tzatziki Sauce

Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth. Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice, and zest.

Stir until combined and season to taste with salt and pepper.

Keep refrigerated until ready to serve.

Prepare the Pancakes

Place the grated zucchini in colander. Sprinkle with salt and let stand for 30 minutes.

Squeeze the zucchini to remove as much liquid as possible.
Dry the zucchini by pressing it between several layers of paper towels.

In a large bowl, combine the zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt, and pepper until evenly blended.

Fold in the feta cheese.

(The pancake mixture can be prepared to this point up to 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.)

Fold the pine nuts into the zucchini mixture.

Preheat the oven to 300°F (150°C) to keep the pancakes warm as you work. Place a baking sheet in the oven.

Add enough oil to a large skillet to come to a depth of about 1/8 inch (25 mm), and heat the oil over medium-high heat until the surface of the oil shimmers.

Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the pancakes to spread as they cook.

Fry until the pancakes are golden brown and cooked through, about 3 minutes per side.

Transfer each batch of pancakes to the baking sheet in the oven to keep warm.

Serve immediately with the tzatziki sauce.

[Ed Wetschler]

I use Greek yogurt instead of plain yogurt and sour cream.