Hello, friends! So, I’ve been on a bit of a hiatus of late, as life has been crazy, and I haven’t had much time to test out recipes to share with you. Fortunately, on Saturday I was home for brunch, so I thought it would be a good time to test out some zucchini blinis. Zucchini blinis were the first form of zucchini that I ever found palatable, unless you count chocolate zucchini loaf, of course! My Dad was the chef in our house, and when he made these for the first time, I was sold. That being said, I hadn’t really tried to make them myself until recently, and these aren’t my Dad’s recipe.
On Saturday, I went to the market and got myself some nice zucchini to make into a delicious brunch. I made this particular recipe with Mexican flavours, because, well, I’m kind of obsessed with cumin. And avocado. Mmmmm...That being said, you could totally use Italian herbs, parmesan cheese, and top it with some nice tomato sauce and fresh basil. Hmm… Maybe I’ll try that!
To make these pancakes, I used the spriralizer, but in the past I grated them. As much as I love to spiralize things, I’d recommend grating them, as they hold together better. This recipe makes four smallish pancakes, and I ate all four because it was breakfast and lunch for me, but I’m counting it as 2 servings, because it all depends on what else you eat it with. Okay, recipe time!
(Makes 2 servings)
- ½ large zucchini, grated
- 1 egg or 2 egg whites, beaten (I used 1 egg white and half a yolk, because, well, my yolk separating process went awry)
- 2 tbsp cornmeal
- 1 ounce cheddar cheese, grated (I used smoked cheddar)
- ¼ tsp cumin
- ¼ tsp chili powder
- salt and pepper to taste
- fresh dill and green onions (optional garnish)
To begin, grate or spiralize your zucchini. Place on a tea towel, and squeeze out all the water into the sink. Again, this task is way easier if you grate your zucchini rather than spiralize it (I learned the hard way… it all turned out and everything, but its easier to get the water out when the pieces are smaller).
When you are finished removing the water, add to a mixing bowl, then add in all the other ingredients. Stir to combine.
Heat your choice of oil in frying pan (I used coconut), then squeeze the mixture into pancakes (you’ll probably lose more water again this way, but that’s a good thing) then place in oiled pan for frying. Cover and fry on medium until golden brown on both sides (took me about 5 min a side, but I started checking at about 2.5 minutes).
You can keep your blinis in the oven at 200 fahrenheit until you’re ready to plate.
And that’s it! Super simple! You can serve this for brunch with eggs and avocado, like I did, or top em with some guac, or serve them as a side dish for dinner. The options are really endless, since you can flavour them however you like! I hope you enjoy!
Nutritional Information (when making two servings):