Turkey Tracks: July 31, 2021
These fun “pancakes” have fast become a “go to” for a quick lunch.
They only take a few minutes to assemble. Using a cast iron frying pan gives strong heat without burning too.
Here’s a picture before they have browned so you can see ingredients:
I vary what I put into these delicious concoctions, but grated zucchini and the egg are the bulk and the glue that holds everything together. This one also has grated carrot and some chopped green onion. (I don’t try to chop the onion really fine.)
First, my thanks to Farmer Tom Griffin of the former CSA Hope’s Edge for the basic recipe which I have modified for my needs. For locals, Tom is holding a farmer’s market out at the farm for select hours two days a week: Wednesday afternoon (3:30) and Thursday morning (10:00). As always, his food is so fresh and delicious. I will include the recipe version he sent below my modifications.
For one person, grate one medium sized zucchini. Wrap it in a towel (I’ve been using those bamboo “paper” towels that can be reused over and over) and squeeze out the water. There will be a lot of water. You want at least a packed 1/2 cup of grated, squeezed zucchini.
Grate some carrot too, if you like.
Add some chopped onion—the sweet ones and green ones are in our markets now.
Add some grated cheese—I can use mozzarella, but cottage cheese or ricotta would likely work too. You can certainly use stronger cheeses (cheddar, etc.).
Add an egg.
Add about 2 tablespoons of brown rice flour—I use a sprouted one.
Add whatever herbs you might like and a bit of sea salt.
Mix it all up and fry it in a good fat—I’ve been using duck fat, but one could use ghee or beef tallow. Keep a medium, even heat, not too hot so the edges don’t get too brown too quickly. Turn once and maybe pat each pancake down flat with a spatula as it helps them cook evenly and faster.
Here’s the recipe from Tom: