When I was growing up, there was always one week when every homemaker’s backyard garden exploded with zucchini. All the Moms in the neighborhood would race each other to hand out the surplus harvest to people in the neighborhood who didn’t have gardens before those folks, too, were inundated with more zucchini than they could use.
Those Moms would have loved to be able to hand over some of their zucchini to someone in the neighborhood who could use them for a backyard wedding.
Even if there’s no one in your neighborhood offering you an armload of free zucchini, you can hit the supermarket or local farmers market for zucchini to make zucchini pancakes, a wonderful savory summer hors d’oeuvre for your summer wedding. I’ve tried a few versions of zucchini pancakes, but I like this one from Ivy Fueurstadt in New Kosher Cuisine the best. The pancakes come out nice and crispy. I’ve upped the quantities to make enough for a crowd.
Like all my favorite backyard wedding hors d’oeuvres, these can be made ahead and frozen.
Ingredients for Zucchini Pancake Hors d’Oeuvres
Makes 100-125 hors d’oeuvres
- 5 medium zucchinis, coarsely shredded (about 10 cups)
- 10 large eggs, beaten
- 1¼ cup minced onion
- 5½ cups all-purpose flour
- 1 scant Tablespoon baking powder
- Salt, to taste
- Oregano,to taste
- Vegetable oil for frying
Instructions for Zucchini Pancakes
You may want to mix this up in 2 batches.
- In batches, place shredded zucchini in a colander and press out as much moisture as possible.
- In a large bowl, mix egges, onion and zucchini. Add dry ingredients and mix.
- Heat oil on griddle or in skillet over medium heat. Drop a scant tablespoon of batter into the hot oil. Flatten, if desired, and fry for 3 minutes on each side until brown and cripsy.
To freeze, place pancakes between pieces of wax paper so they don’t become soggy. When frozen solid, transfer to freezer bags. Reheat in 425 degree oven for 10 to 12 minutes until crispy.