Summer Panzanella with Squash

Photo of a panzanella salad from Whats4eats

Savor the vibrant flavors of summer with a delightful Summer Panzanella featuring freshly harvested pattypan squash. This garden-to-table recipe celebrates the peak of the season, combining sun-ripened tomatoes, crisp cucumbers, and aromatic basil with the unique, nutty sweetness of pattypan squash. Tossed with rustic, toasted bread cubes that soak up the sherry vinaigrette, each bite is a refreshing symphony of textures and tastes. Perfect for showcasing your garden’s bounty, this panzanella is a light, yet satisfying dish that captures the essence of summer in every mouthful.

Photo of a panzanella salad from Whats4eats

Summer Panzanella with Squash

Jeanine Donofrio
Enjoy the vibrant flavors of summer with Summer Panzanella, featuring fresh pattypan squash, sun-ripened tomatoes, crisp cucumbers, and rustic bread cubes tossed in a light vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2

Ingredients
  

  • 5-6 pattypan squash cut into 1" pieces
  • olive oil for drizzling
  • 1.5 cups cherry tomatoes cut in half
  • 1 small cucumber cut into 1/2" pieces
  • 1/2 clove garlic minced
  • sherry vinegar for drizzling
  • 1/2 cup mini mozzarella balls cut in half
  • 4-5 slices stale sourdough bread cut into 1" cubes
  • 1/4 cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions
 

  • Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  • Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  • When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  • Add more olive oil, sherry vinegar, salt and pepper as needed.
  • Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices.

Notes

This recipe was originally published on the Love and Lemons blog.

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Photo of chocolate frosted cupcake from Mike Meeks from Unsplash

Experience the decadence of our chocolate zucchini cupcakes, a delightful treat that balances richness and freshness. Moist and chocolaty, each bite is infused with the subtle sweetness of grated zucchini. Topped with creamy frosting, they’re a perfect indulgence for any occasion, combining the goodness of vegetables with the irresistible allure of chocolate.

Photo of chocolate frosted cupcake from Mike Meeks from Unsplash

Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting

Costco Connection
Treat yourself to decadent Chocolate Zucchini Cupcakes, where moist and chocolatey cake is infused with grated zucchini for a delightful hint of freshness and topped with creamy frosting. These indulgent cupcakes offer a perfect balance of rich cocoa flavor and subtle sweetness, making them a delightful treat for any chocolate lover.
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Course Dessert
Servings 24 cupcakes

Ingredients
  

Chocolate Zucchini Cupcakes

  • 2 cups zucchini shredded
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt

Chocolate Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 325°F. Line 24 standard muffin cups with liners or spray with nonstick cooking spray and set aside.
  • In a large bowl, mix together zucchini, eggs, sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, baking powder, and salt, and mix to incorporate.
  • Spoon the batter into the prepared cups, filling each about half full. Bake for 25 minutes or until an inserted toothpick comes out clean. Cool cupcakes completely on wire racks.
  • Prepare the frosting: In a large bowl, beat the cream cheese and butter until creamy. Add powdered sugar, cocoa powder, salt and vanilla. Continue beating until smooth and whipped. Frost the cupcakes.

Notes

This recipe was originally published in the August 2021 issue of Costco Connection.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini Pecorino Fritters

Photo of vegetable pancake from Max Griss from Unsplash

Indulge in the savory delight of our zucchini and pecorino fritters, a burst of flavor in every bite. Crispy on the outside and tender inside, these fritters combine zucchini with the rich, tangy taste of pecorino cheese. Perfect for a snack or appetizer, they’re sure to satisfy your cravings with their irresistible blend of textures and flavors.

Photo of vegetable pancake from Max Griss from Unsplash

Zucchini and Pecorino Fritters

Kate Merker and Taylor Murray
Indulge in the crispy delight of Zucchini and Pecorino Fritters, where tender zucchini is mixed with tangy pecorino cheese, formed into golden patties, and fried to perfection. These savory fritters offer a delightful combination of flavors and textures, perfect for serving as a tasty appetizer or snack for any occasion.
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Total Time 25 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 medium zucchini
  • 1 large egg
  • 2 oz Pecorino, grated
  • 1/2 cup Panko breadcrumbs
  • 1 clove garlic pressed
  • Black pepper

Instructions
 

  • Preheat oven to 400°F.
  • Grate zucchini; squeeze dry with paper towels and transfer to a bowl.
  • Add egg, Pecorino, Panko, garlic, and pepper; stir to combine.
  • Drop heaping tablespoonfuls of mixture onto a greased baking sheet and gently flatten.
  • Bake, flipping halfway through, until golden brown and crisp, 18-20 minutes.

Notes

This recipe is by Kate Merker and Taylor Murray, and was published by Country Living.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini-Lentil Fritters with Lemony Yogurt

Photo of vegetable pancake from Max Griss from Unsplash

Savor the zest of our zucchini-lentil fritters paired with lemony yogurt, a burst of flavors in each bite. Crisp on the outside and tender within, these fritters combine zucchini and lentils to perfection. Topped with refreshing lemony yogurt, they make a satisfying meal or appetizer that’s both wholesome and delicious.

Photo of vegetable pancake from Max Griss from Unsplash

Zucchini-Lentil Fritters with Lemony Yogurt

Sohla El-Waylly
Savor the crispy perfection of Zucchini Lentil Fritters paired with a zesty Lemony Yogurt dip, where wholesome lentils and shredded zucchini are transformed into golden patties bursting with flavor. This delightful dish offers a satisfying crunch and a burst of freshness, making it a delightful addition to any meal or gathering.
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Course Appetizer
Servings 4 servings

Ingredients
  

Lemony Yogurt

  • 3/4 cup whole-milk yogurt
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp sugar
  • Kosher salt

Fritters

  • 1 cup red lentils (masoor dal)
  • 1 medium zucchini about 5 oz
  • 1/2 medium onion thinly sliced
  • 1.75 tsp kosher salt divided, plus more
  • 1/2 tsp Kashmiri chile powder or 1/4 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 1 cup parsley leaves with tender stems
  • 1 Tbsp finely grated lemon zest
  • 1 cup ghee or vegetable soil

Instructions
 

  • Prepare the yogurt. Whisk together yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
  • Rinse lentils, then soak in 2 cups of water at room temperature at least 1 hour and up to 12 hours (soaking lentils makes them tender and a lot easier to blend).
  • Meanwhile, trim ends from zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry).
  • Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp liquid has released into bowl, 30 minutes to 2 hours. Gently pay dry with paper towels to remove any excess moisture.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp salt. Pulse, scraping bowl sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
  • Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to pan sizzles and sputters.
  • Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat for 3 more fritters. Fry until deep golden brown on the first side, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown underneath, about 3 minutes.
  • Transfer fritters to prepared rack to drain; season with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
  • Transfer fritters to a platter and serve with lemony yogurt alongside.

Notes

Note: Yogurt can be made 1 day ahead. Cover and chill.
This recipe is by Sohla El-Waylly for Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini Noodles with Pesto

Photo of pesto pasta from Clara Farras from Unsplash

Delight in the freshness of our zucchini noodles with pesto, a vibrant dish bursting with flavor. Tender zucchini ribbons are tossed in aromatic pesto sauce, creating a light and satisfying meal. Perfect for a quick lunch or a refreshing side, it’s a delicious way to enjoy the flavors of summer in every bite.

Photo of pesto pasta from Clara Farras from Unsplash

Zucchini Noodles with Pesto

Vicki Shanta Retelny
Elevate your pasta game with Zucchini Noodles coated in vibrant Pesto, where tender zucchini ribbons are enrobed in a flavorful basil pesto sauce. This light and refreshing dish offers a healthy twist on traditional pasta, bursting with fresh herbaceous flavors and nutritious goodness.
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Course Main Course
Servings 4 (1/2 cup) servings

Ingredients
  

Pesto

  • 2 cups fresh basil leaves loosely packed
  • 1/3 cup pine nuts
  • 2 small garlic cloves
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup extra-virgin olive oil
  • Pinch of salt and freshly ground black pepper

Noodles

  • 2 cups zucchini spirals see Notes
  • 1 Tbsp extra-virgin olive oil

Instructions
 

  • Prepare the pesto: Pulse the basil, pine nuts, garlic, cheese, oil, salt and pepper in a food processor until thoroughly blended. Scrape down the sides and pulse a few more times to mix well.
  • Place the zucchini spirals in a medium saucepan with olive oil. Sauté the zucchini noodles in the pan over medium heat for 2-3 minutes. Drain excess liquid and potion the noodles into bowls- top each with a generous tablespoon of pesto. Gently toss and enjoy.

Notes

Note: Enjoy this recipe with any spiralized vegetable, such as yellow squash, butternut squash, or beets. To make zucchini spirals from scratch, use a handy kitchen gadget called a spiralizer or a small knife. Use washed, unpeeled zucchini to create long, thin "noodles." Also, jarred pesto can be used instead.
This recipe by Vicky Shanta Retelny was published in the July 2020 edition of Costco Connection.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Summer Squash Gratin

Photo of scalloped vegetable from Angela Sciortino from Unsplash

Embrace the flavors of summer with our squash gratin. This delightful dish features tender summer squash, layered with creamy goodness and baked to perfection. Whether served as a side dish or a light meal, it’s a delicious way to savor the season’s bounty. With every bite, our summer squash gratin brings a taste of summer to your table, capturing the essence of the season in every cheesy, crispy mouthful.

Photo of scalloped vegetable from Angela Sciortino from Unsplash

Summer Squash Gratin

Laura Rege
Celebrate the flavors of summer with a delightful Summer Squash Gratin, featuring tender slices of summer squash baked to golden perfection. This comforting dish showcases the bounty of the season in a satisfying and indulgent way, making it a perfect addition to any summer gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 3 small leeks (1/2 lb) white and tender green parts thinly sliced into rounds
  • 1/4 cup dry white wine
  • 3 medium zucchini cut lengthwise into 1/8"-thick slices, preferably on a mandolin
  • Kosher salt and pepper to taste
  • 1 cup finely shredded Gruyere cheese (2 oz)
  • 1 plum tomato very thinly sliced crosswise
  • Flaky sea salt and crusty bread for serving

Instructions
 

  • Preheat the oven to 425°F. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened: about 3 minutes.
  • Add the wine and cook until evaporated: about 2 minutes. Spread leeks in a 9-inch round baking dish.
  • Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened: about 5 minutes.
  • Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish.
  • Season the tomato slices with salt and pepper, then tuck them in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.
  • Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.

Notes

This recipe is originally from the July 2027 issue of Food and Wine. Recipe by Laura Rege.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Stuffed Zucchini Blossoms

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers. With minimal ingredients and careful preparation, you can create a culinary masterpiece that combines the subtle sweetness of the blossoms with a flavorful filling. The delicate flowers are carefully stuffed with a mixture of cheese, herbs, or other delicious fillings, and then lightly battered and fried to crispy perfection. Whether enjoyed as an elegant appetizer or a unique addition to a meal, stuffed zucchini blossoms offer a delightful blend of textures and flavors. Embrace the artistry of preparing these edible blooms and savor the exquisite taste with each delightful bite.

Photo of zucchini blossoms from Paul Asman and Jill Lenoble from Wikimedia Commons

Stuffed Zucchini Blossoms

Chef Dennis Littley
Stuffed zucchini blossoms are a delicate and delightful appetizer that celebrates the beauty of zucchini flowers.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 12 blossoms

Ingredients
  

Stuffed Zucchini Blossoms

  • 12-15 zucchini blossoms
  • 1/2 cup ricotta cheese
  • 1 oz Romano cheese (grated)
  • 1 oz Mozzarella cheese (shredded)
  • 1 egg (lightly beaten)
  • sea salt (to taste)
  • black pepper (to taste)
  • A pinch granulated garlic
  • cooking oil (as needed)

Egg Batter

  • 2 whole eggs
  • 1/4 cup milk
  • 1/4 cup flour
  • 1/4 cup Romano (grated)
  • 1 Tbsp basil or Italian parsley (chopped)

Instructions
 

Blossom Stuffing

  • Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
  • Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
  • Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

  • Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
  • Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.
  • Dredge Zucchini blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
  • Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
  • Place finished blossom on paper towels to drain off any excess oil. Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Notes

This recipe is courtesy of Chef Dennis Littley from Ask Chef Dennis.

Zucchini Pancakes

Photo of vegetable pancake

Zucchini pancakes are a delightful and versatile dish that showcases the natural goodness of zucchini in a flavorful way. With a handful of ingredients and simple preparation, you can create a crispy and savory pancake that is both satisfying and nutritious. The grated zucchini adds a subtle sweetness and a pleasant texture to the pancakes. Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals. Embrace the ease of making these delicious pancakes and savor their wholesome flavor with each delectable bite.

Photo of vegetable pancake

Zucchini Pancakes Recipe

Carolyn Cope
Whether enjoyed as a savory breakfast, a light lunch, or a side dish, zucchini pancakes are a tasty way to incorporate more vegetables into your meals.
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Active Time 20 minutes
Total Time 50 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 tsp salt
  • 2 large eggs
  • 1 clove garlic (finely minced)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/4 tsp fresh thyme or oregano (minced)
  • 1/4 tsp lemon zest
  • 1/8 tsp freshly ground black pepper
  • 6 Tbsp flour
  • 1 tsp baking powder
  • 2 Tbsp olive oil

Instructions
 

  • Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
  • In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
  • Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Notes

This recipe is courtesy of Carolyn Cope at Serious Eats.