There comes a time in everyone’s garden when zucchini takes over. It’s not the end of the world, it’s just a dilemma to figure out just what else you can make with the squash before the grow to gargantuan proportions. We love the toad-in-the-hole theme and couldn’t resist trying it with grated zucchini. Pair this with our Buttermilk-chive dipping sauce and GO!
3TbspOlive or vegetable oil
7-8Eggsfor frying inside pancakes
Grate the potatoes and zucchini with a box grater or food processor blade.
Toss with salt and assorted herbs. Place in a colander for at least 20 minutes over a bowl or overnight in the fridge.
In a large bowl, whisk together your egg and flour. Stir in the drained vegetables, leaving off as much water as possible, and season.
Place 3 Tbsps vegetable oil in a sautee pan and turn heat to medium high. Once hot, turn heat down to medium and form flat pancakes with your hands.
Cook pancakes on one side until crisp and dark, then flip and cook another couple of minutes to crisp the other side.
To fry an egg inside a pancake, place a patty in the pan and using the back of a spoon, hollow out a 3-inch hole inside. Crack the egg into the hole and cook to desired texture, flipping it if you want once the patty is golden on the bottom.
Serve with a dollop of yogurt with a little dill or lemon zest or your favorite salsa.
Fry these as golden as you can, especially if you’re cracking an egg in the center; it’ll help you flip them, too!