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Zucchini-Scallion Cakes

Zucchini-Scallion Cakes



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Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast-iron skillet. Once the butter is melted and the oil is fairly hot, drop in the zucchini mixture in tablespoonfuls, making sure not to crowd the pan (about 5 at a time). Cook for about 1 minute on each side until browned and semi-firm. Remove to a paper towel to drain and repeat with the remaining zucchini mixture, adding more oil as necessary.


How to make savory vegetable cakes

Got some zucchinis or sweet potatoes lying around? Each of these side dishes comes together in just 20 minutes. All you need is 5 or 6 ingredients and a handful of spices.

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at [email protected].

Spiced Root Vegetable Cakes

No sweet potatoes? Try butternut squash or carrots. (This recipe also works well with a combination of all three.) You can substitute 1 tsp. chili powder or curry powder for the paprika and coriander.

Time: 20 minutes
Serves 4

2 eggs
4 cups grated sweet potato or yam
1 small red onion, thinly sliced
¼ cup whole wheat flour
¼ tsp. kosher salt
½ tsp. hot or smoked paprika
½ tsp. ground coriander or cumin
2 Tbs. + 2 Tbs. extra-virgin olive oil

  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the sweet potato and onion.
  3. In a small bowl, mix together the flour, salt, and spices. Stir into the sweet potato mixture. Mix well to evenly coat the vegetables.
  4. In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until well browned, 3-5 minutes. Gently flip and cook until well browned on the other side, about 3-5 minutes more. Remove from the pan and keep warm in the oven.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining sweet potato mixture to form 6 more pancakes.

Per serving (3 pancakes):

  • Calories: 340
  • Total fat: 16 g
  • Sat fat: 2.5 g
  • Carbs: 42 g
  • Fiber: 6 g
  • Total sugar: 8 g
  • Added sugar: 0 g
  • Protein: 7 g
  • Sodium: 250 mg

Zucchini Scallion Pancakes

Time: 20 minutes
Serves 4

2 eggs
4 cups spiral-cut or grated zucchini
1 bunch scallions, minced
¼ cup whole wheat flour
¼ tsp. kosher salt
freshly ground black pepper, to taste
2 Tbs. + 2 Tbs. extra-virgin olive oil

  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the zucchini and scallions.
  3. In a small bowl, mix together the flour, salt, and pepper. Stir into the zucchini mixture.
  4. In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until golden brown, 2–3 minutes. Gently flip and cook until golden brown on the other side, about 2 minutes more. Remove from the pan and keep warm in the oven.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining zucchini mixture to form 6 more pancakes.

Per serving (3 pancakes):

  • Calories: 210
  • Total fat: 16 g
  • Sat fat: 3 g
  • Carbs: 11 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 6 g
  • Sodium: 170 mg
Photos: Kate Sherwood/CSPI.

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Pajeon (Korean Zucchini Scallion Pancakes)

Pajeon (Korean Scallion Pancakes) is probably one of the most popular appetizers in Korean cuisine. Whenever we go to a Korean restaurant, we don’t have to look far to spot a Pajeon atop someone’s table.

There is a good reason for this. Obviously, Pajeon is delicious. But it’s also a “safe” dish for those who are not familiar with Korean cuisine. As much as I LOVE Korean food, I must admit some dishes are an acquired taste. (Once acquired though, they are addictive!) But the scallion pancakes are comforting and familiar regardless of your origin or taste. They are savory and crispy when eaten right out of the skillet and piping hot. And they are savory and chewy when eaten at room temperature. The choice is yours. Ooh

And don’t get me started on the salty, tangy dipping sauce.

I made gluten-free pajeon using brown rice flour and sweet/glutinous rice flour. But if you don’t have any dietary restrictions, go ahead and use all-purpose flour. That’s what I grew up on. And I used buchu (Korean chives) for this recipe instead of scallions, because scallions tend to be thicker and tougher in the summer time. But you can still used scallions. Just split the scallion greens in half – length-wise – to make them more manageable. Additionally, I made the dipping sauce lighter, without any oil, because of this oppressive heat we are experiencing this year. But if you want the more traditional dipping sauce, here it is.

It’s one of those dishes that are very easy to make in a short amount of time. So impress your family and friends at your next gathering with this tasty and eye-pleasing appetizer/side dish.

Pajeon (Korean Zucchini Scallion Pancakes) Recipe
Makes 4, 5-6 inch pancakes

Ingredients
Pancakes
1 cup gluten-free (rice) flour* or all-purpose flour
1 bunch spring onions, green parts only or buchu (Korean chives)
1 small zucchini, cut into matchsticks
1/2 tsp sea salt + 4 small pinches
3/4 cup ice-cold water + more as needed
1 egg, beaten
canola oil

Dipping Sauce
1 TB rice vinegar
2 TB tamari
1 small garlic, minced
toasted sesame seeds
gochugaru (Korean chili pepper flakes) or
2 or 3 pickled jalapeño, cut into rings
1/2 tsp agave nectar or honey: optional

*Note: I used my own gluten-free mix (3/4 cup brown rice flour + 1/4 cup sweet or glutinous rice flour). You can experiment with your own blend. Brown rice flour and tapioca flour also work well together. If you are using all-purpose flour, replacing 1/4 of the all-purpose flour with glutinous rice flour will improve the texture. For vegan pancakes, skip the egg and increase the amount of water to 1 cup instead of 3/4 cup.

**For additional tips, please read my response to Sarah’s comment in the comments section below.

I noticed that many people are using different types of flour and want to know what the consistency of the batter should be. The best way to test it is by combining 1 TB of all-purpose flour with 1 TB of water (with a sprinkle of salt). Make sure you don’t pack the flour and make sure that it is a full tablespoon of water (and no more). Mix gently. It may seem a bit runny to you, but this is the way the consistency of the batter should be. And then, pour the batter onto a hot oiled pan. Cook about 2 minutes on each side until golden brown. Bite into it. It should be slightly chewy and crispy around the edges. This is what the texture should be. So when you use a different type of flour, you know exactly what the consistency of the batter and the texture of the finished product should be.


Zucchini Scallion Pancakes with Soy Dipping Sauce

Today’s recipe pays tribute to my favorite Japanese restaurants in Boston: Mr. Sushi. In college, I frequented this restaurant with friends and later in life after I met my husband, he became a huge fan as well.

Hands down, our favorite item on the menu was actually an appetizer: the scallion pancake. In true East Coast form, their version was full of succulent crab meat and fragrant scallions. Each bite was full of flavor and paired perfectly with the sweet, soy dipping sauce.

My version is a bit lighter for the season and a great use for all of the zucchini popping up around farmer’s markets and backyard gardens this time of year.


Zucchini Layer Cake

Tips and Tricks for Recipe Success:

  • This recipe calls for 2 full cups of coarsely shredded zucchini. I use this box grater to shred it. You’re going to want to really pack the zucchini into the measuring cup, and don’t drain it! We want all that wonderful moisture.

  • This recipe calls for 3/4 cup of oil, but you may use an equal amount of melted coconut oil in its place, if preferred. I do not recommend substituting oil with melted butter.
  • For best results, make sure your eggs, egg yolks, Greek yogurt, and milk have all come to room temperature before you begin baking.
  • When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
  • The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, you can bake them in two batches.
  • For the rich chocolate frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • The cakes should be completely cooled before adding the frosting.
  • The assembly is a two part process: you’ll place one cake level on a large plate, top it with a thick layer of frosting, then add another cake level and repeat. Once you’ve added the final cake level you’ll want to leave the top bare and place the cake in the fridge to set for about 30 minutes. Once it’s set, you can finish frosting it, slice, and serve.

If you like chocolate zucchini bread, you’ll LOVE this Chocolate Zucchini Cake. Perfect with a cold glass of milk on a warm Summer day. Enjoy ♥


The 9 Best Summer Squash and Zucchini Recipes

We love zucchini's mild flavor, melt-in-your mouth texture, and amazing versatility. But by summer's end, we all get a little weary of it, and the thought of throwing one more zucchini plank on the grill becomes something exciting no longer. Still, we gotta appreciate August's bounty, even when it's a little too bountiful. Look no further for tasty and creative ways to use up the rest of your summer squash yield.

1. Zucchini Scallion Cakes. Applying the grater is a transformative experience for a couple zucchini and scallions, on their way to becoming these latke-like bites.

2. Zucchini & Rice Gratin. The cheese, breadcrumbs, egg, and rice in this delicious baked side (or vegetarian main) do much to disguise a big portion of zucchini.

3. Parsley Zucchini. A simple sauté is taken up a notch by the use of both butter and olive, plus a big handful of fresh herbs.

4. Orzo Ratatouille. The classic tomato-eggplant-zucchini combination gets a makeover with the addition of orzo and cheese, plus some time in the oven.

5. Summer Squash Angel Hair. Again with the grater! Here, we slowly sauté grated squash until it's rich and saucy then toss it with quick-cooking angel hair and lots of cheese.

6. Squash Chips with Basil and Balsamic Drizzle. Roasting thinly slicked squash makes "chips" that are slightly crispy, dense, and intensely flavored.

7. Oversized Mozzarella Arepas with Summer Veggies. A quick sauté of summer veggies, including zucchini, top these crispy, cheesy arepas to make a gluten-free, vegetarian supper.

8. Zucchini Tofu Croquettes. Another bite-sized delight, the addition of tofu to these croquettes makes them simultaneously light and filling.

9. Zucchini-Fennel Slaw with Preserved Lemons and Cilantro. Our favorite summer salad, slaw, is redone with zucchini and fennel instead of regular old cabbage.


Related Video

Fantastic! Dried dill is fine, and def serve with yogurt and, if you have ɾm, scatter pomegranate seeds over the top.

These had an interesting flavor, but I think the quantity of herbs and onions overwhelmed the flavor of the zucchini. Next time I would reduce the herbs by half and would cut back on the onions as well. Otherwise, I enjoyed these (the feta and walnuts are fun and different in a zucchini pancake). Served these with sour cream.

Forgot to rate the previous review. Iɽ give it 5 if I could.

These were incredible. I was in Turkey recently and fell in love with the food. These pancakes were as delicious as anything I ate there. Made them for 4 adults & 3 children, ages 4 to 15 and they were gobbled up.

Great recipe! I'm always on the lookout for vegetarian main courses for my numerous veggie friends -- this is wonderful! Will try yoghurt as a sauce have served them plain to many compliments in the past.

I've made this before, but lost the recipe. I added shredded carrots for crunch & use regular onion to replace green onion. Also added more nuts & cheese, it came out great. I even ate it cold for breakfast the next day. Definitely a satisfying vegetarian dish.

This was very okay. It's very easy to get sick of these, I think the spices are kind of harsh to me. Unfortunately, I didn't use scallions, I used chives, and--being a bit overwhelmed by the smell of the chives--I used probably 1 cup rather than 2. This may have been a stupid idea.

These are the best zucchini pancakes I have ever made, the greens and the herbs giving a much-needed flavor, and feta cheese an extra spike of taste. I made it with 2 eggs and served with sour cream. Thank you!

These were amazing. They are incredible simple to make, just like whipping together pancakes except you have to cut the vegetables first. I stuck to the recipe exactly, and as some people suggested, topped them with the Turkish Mint Marinade Delight. If I made them again I wouldn't go out of my way to make the sauce, but I will certainly be making these delicious and healthy zucchini pancakes again!

I thought these were very good, and I'll definitely make them again. I used regular white onion, grated in my food processor instead of green onion, and cilantro instead of parsley because it was what I had (I think parsley would be better.) But I thought the seasoning was very good - I wouldn't have known to try dill and tarragon together, but neither was too noticable, just made a nice herbal layer. I cooked these on a cast-iron griddle, and that made it hard to control the temperature of the oil, so a pan would be better, but I made these about 30 minutes in advance and kept them warm in the oven and they held up fine. They're also yummy right from the fridge!

Absolutely wonderful! Really well balanced flavors, not heavy and great left over. I served them with the Basil Chive Cream recipe that goes with another zucchini pancake recipe, but substituted mint for the basil, rather than put mint in the pancake itself, as several people suggested. This is a great recipe!

this is great! had this with the turkish yogurt&mint sauce someone else recommended. It was a remarkable match. We had this as a side dish to grilled lamb steaks. A nice zinfandel made it a great meal.

We had an entire Turkish meal and this, along with the Epicurious recipe for Turkish Delight marinade (used as dipping sauce) were the two big hits! Here's the marinade. http://www.epicurious.com/recipes/food/views/Minted-Turkish-Delight-Marinade-675

Superb. I found 2 eggs and 1/3 cup flour to be sufficient but other than that I wouldn't change a thing.

Terrific! I made the recipe exactly as directed, keeping the patties the recommended size so they would hold together. I served them with a very simple sauce of lightly cooked fresh tomato with a touch of garlic. I did need to change oil halfway thru frying--olive oil doesn't hold up well to repeated use. Next time I'll use a larger griddle to avoid this problem.

I've made this recipe twice and will make it again. Terrific summer supper with a salad. Just used whatever herbs I had around, some dill, some parsley. Used very little oil, just a tablespoon or two in the skillet and they browned nicely.

This is the best zucchini pancake I've ever eaten! I served to company who gave rave reviews. I followed every step, but I cut the onion down to 3/4 cup, used half the amt of dill, and half the tarragon. I kept the walnuts--they made them extra special!

Omg, these were SO GOOD! I don't know how this recipe was supposed to make 20, though, because I was able to make 12. I omitted the walnuts and used eggbeaters to save on calories and they turned out to be a wonderfully healthy, different way to enjoy zucchini. With those substitutions, 2 pancakes (out of my 12) came out to about 130 calories.

These are a great compromise between my taste and my Turkish mother-in- laws. While she cooks them with more cheese, no nuts, less fresh herbs, and all in a TON of olive oil. I prefer the lighter flavor of these. My husband has stayed neutral (smart man) and states he loves both but for very differnt reasons! They are great with a tomato based sauce as well, and can be reheated to recrisp them up in the oven if need be.

Easy, delicious, makes you feel like you're cooking, but with minimal effort. YUM YUM YUM. (better warm than cold -- gets soggy after a while)

I usually cut the herbs a bit. I've used mint, then dill like them both. Walnuts chopped in the food processor worked well. Tasty hot, warm, or chilled with sour cream or yogurt. A nice use for all that zucchini.

Really, really tasty. One note: be sure to chop the green onion (scallion) very fine. Otherwise, you end up with chunks of scallion in the pancakes. I served this with Spicy Yoghurt Dip. Delicious.

I loved these pancakes and made them exact to the recipe except I didn't use the walnuts. They were yummy!!

What a surprise! Pulled the recipe from an old Bon Appetit, with no particular expectation, and found it to be WONderful, with no substitutions. In subsequent preparations, I'll try some of the other reviewers' suggestions. A real vegetarian find!

Very tasty, but with some changes. Had no dill nor tarragon, so I used fresh basil and mint. Also used only 2 eggs and increased a bit on the flour to make the pancake a bit more thicker. Served it with a roasted red pepper sauce.


Lentil Zucchini Cakes Recipe

Crispy outside, soft inside, these Lentil and Zucchini Cakes are such satisfying little bites of heaven! The flavors are simple but perfect with parmesan bringing a salty and nutty backdrop and oregano adding an herbaceous note. The scallion gives a mild onion flavor. But of course, the stars here are the meaty and earthy lentils and the fresh zucchini. Formed into a perfect cake and pan fried in just a bit of olive oil. They make a perfect main dish or side! #zucchinicakes #lentilrecipes #zucchinirecipes #vegetarian

Course Appetizer, Main Course

Ingredients

  • 2 medium-large zucchini 2 cups grated
  • 1/4 cup scallion finely sliced
  • 2 eggs
  • 1 cup cooked lentils drained cook according to directions on bag
  • 1/2 cup flour
  • ½ cup parmesan freshly grated
  • 1 tsp Dried Oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons Extra Virgin Olive oil

Instructions

Prep-Ahead Steps

Cook the lentils by adding 1/2 cup of uncooked lentils to 2 cups of water and 1 tsp salt. Bring the water up to a boil, then reduce the heat to lowest setting, cover and let cook for 15 minutes until tender.

While the lentils cook, finely slice the scallions. Using the large hole side of a grater, shred the zucchini. After it is all shredded, squeeze out and discard the excess water.

Drain the lentils and then transfer to a large bowl. Mash the lentils with a fork so that about 50% are mashed. Add the shredded zucchini, scallions, flour, parmesan, egg, salt, and pepper. Stir to completely combine. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.

Divide the mixture loosely in the bowl into 8-9 equal large cakes or 16-18 small cakes.

Cook the Lentil and Zucchini Cakes!

Serve with my Mind-blowing Remoulade or a Sriracha and Mayo mixture.


Ingredients

  1. For the dipping sauce:
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons rice vinegar
    • 1/4 teaspoon toasted sesame oil
    • 1/2 teaspoon granulated sugar
    • 1/2 teaspoon chopped dried red chile pepper
    • 1 teaspoon thinly sliced scallion
  2. For the pancakes:
    • 1 cup all-purpose flour
    • 1/2 cup rice flour
    • Kosher salt
    • 1 large egg, beaten
    • 1 cup cold seltzer
    • 1/4 cup kimchi liquid (reserved from draining the kimchi)
    • 1 cup kimchi, drained and chopped
    • 4 scallions, thinly sliced, green and white parts separated
    • 1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
    • 3𔃂 tablespoons organic canola oil

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream

Makes about 15 pancakes with topping
Total cost: NY $6.81
Cost per pancake: NY .45


Now that zucchini season is in full swing, its time to take advantage of how cheap and tasty these veggies are right now. Enter zucchini-based pancakes. They’re a lot like the traditional potato latke, but using zucchini along with the potato gives them more interest, particularly when you also toss in a hefty portion of scallions to boot. These make a great side dish, or if the summer heat has zapped your appetite, make a lovely light supper all on their own. It you know latkes, you’ll probably figure out without me telling you that these can also be paired with applesauce instead of the sour cream and chives, or even with both if that’s how you happen to roll. But sour cream and chives are a classic combination for good reason, and that’s how we prefer to serve these crisp yet tender golden brown and green pancakes.

  • 1 large potato (NY .89)
  • 2 large zucchini (NY $1.78)
  • Salt (staple)
  • 1 bunch scallions (NY .59)
  • 2 eggs (NY .33)
  • ½ cup whole wheat flour* (NY .14)
  • Pepper (staple)
  • 4 tbsps canola or olive oil** (staple)
  • 1 cup lowfat sour cream (NY $1.09)
  • 1 bunch chives (NY $1.99)

Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.


Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.


Chop chives and combine with sour cream in a separate bowl.

Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Smoosh it into a cake by flattening it with your other hand, and add to skillet.


Repeat until you fill the pan, making sure not to crowd your pancakes. Cook about 3 minutes, until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip ‘em over, and continue cooking approx. another 2-3 minutes. Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. If not serving immediately, these keep very well in a warm oven. Serve topped with dollops of sour cream and chives.

* You can of course substitute regular flour if that’s what you have/keep on hand. Doing so will
drive the cost down even further, as regular flour is less expensive than whole wheat.

** I’d recommend using canola for this, if you have it. Healthwise, its pretty analagous to olive oil and a good deal cheaper.