Some weeks I can eat salad after salad and it doesn’t bother me, other times, particularly when it is cold wet and miserable like it is in Auckland at the moment I need my vegetables to be interesting to stop me being tempted to eat other less nutritional carbs.

I found this recipe in an old Kimkin’s newsletter – she calls them latke’s after the crispy potato pancake that Jewish families enjoy at Hannakah. The zucchini version are not as crispy but definitely healthier and still very yummy. I think they make a good lunch option with a bit of salad or other cooked vegetables but the original recipe also suggests them as a breakfast alternative.

I collect recipes from a variety of places and haven’t been on the Kimkins plan but if you are wondering it is a low fat, low carb plan similar to the South Beach diet or Atkins. Their recipes are generally tasty and interesting.

Herbed Zucchini Pancakes

  • 2 zucchini, grated & squeezed dry
  • 1 tsp garlic, minced
  • 2 tablespoons onion, finely chopped
  • 1 egg, well beaten
  • 1/4 t salt & pepper
  • Splash Tabasco (optional)
  • Chopped fresh herbs (optional)

Mix all ingredients well, let sit for a few minutes for flavors to mingle. Heat nonstick frypan on medium, spray with cooking spray (or wipe with olive oil). Drop zucchini mixture in by large tablespoon fulls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.