Zuke Pancakes


  • 2 medium zucchini (about 3/4 pound)
  • 2 tablespoons grated red onion
  • 2 extra-large eggs, lightly beaten
  • 6 to 8 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil
  • New add: 1/4 cup parmesan cheese and 1-2 teaspoons of crushed red pepper flakes (to spice things up!)


Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Zuke Pancakes are here to stay!

**FYI: I didn’t worry about putting them in the oven to keep hot–the pancakes cooked fairly quickly, plus I was cooking this tasty, healthy Oven-FriedChicken in there. (I follow the oven-fried chicken recipe pretty closely; however, I usually tend to coat with just plain Panko breadcrumbs.)***P.S. These zucchini pancakes rocked my taste buds! Erik thought they were going to be disgusting, but he ended up eating like 6 of them! If you don’t know what to do with your zukes or if they are just going bad, please try this recipe–you won’t regret it!

Moroccan Chicken & Chickpeas 

Tonight, I took a Moroccan Chicken recipe for a spin. I found this recipe on Food.com (here!) and manipulated the measurements (I only used 2 lbs. of boneless, skinless chicken thighs) and ingredients (omitted the raisins for Erik) a bit:

  • 3 -5 tablespoons oil
  • 2 lbs chicken thighs
  • salt and pepper
  • 1 small onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon CURRY POWDER (I couldn’t find my CUMIN!)
  • 1 tablespoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cinnamon
  • 2 teaspoons grated lemon zest
  • 1 tablespoon flour
  • 3 cups chicken broth
  • 3 tablespoons honey (or to taste)
  • 2 cans chickpeas, rinsed and drained
  • 1 cup frozen green peas
  • cooked basmati rice
Morocco in your Mouth!
NOTE: This dish is VERY flavorful!

Fresh Summer Cucumber Salad

Erik and I both enjoy cooking…guess it runs in both our bloods. Here is where I’ll begin posting some of my favorite recipes!

To start, an all-time summer favorite:

1 English cucumber, sliced

1 pint of cherry tomatoes

1/2 red onion (or a whole, if you like)

a dash of balsamic vinegar and olive oil



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