Zucchini Pancakes With Smoked Trout

  • Posted: Tuesday, February 25, 2014 3:49 p.m.
    UPDATED: Tuesday, February 25, 2014 4:43 p.m.
  • Text size: A A A

Zucchini Pancakes with Smoked Trout and Creme Fraiche

Serves 6


1 pound grated zucchini

1 heaping teaspoon salt

2 tablespoons chives, finely chopped

1 minced shallot

¼ teaspoon pepper

1 egg, lightly beaten

¼ cup flour

¼ cup vegetable oil

1 cup creme fraiche

Chives for garnish

Smoked trout or smoked salmon


Combine zucchini and salt in a colander and let sit over a sink or bowl for ½ hour. Squeeze zucchini dry.

Combine with chives, shallot, pepper, egg and flour.

Heat oil in a skillet over medium heat. Drop zucchini pancakes into oil by heaping tablespoons. Cook for several minutes per side and keep warm while cooking remaining pancakes. Serve with creme fraiche, chives and smoked trout or smoked salmon.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003, Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.

Comments { }

Postandcourier.com is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Postandcourier.com does not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not postandcourier.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full Terms and Conditions.