PART I OF ZUCCHINI for BREAKFAST, LUNCH, and DESSERT

Last summer we belonged to a local CSA (Community Supported Agriculture) at a nearby organic farm. Each weekend they supplied us with an abundance of zucchini and other vegetables. But this year we turned to Misfits Market for our produce and now that we have several zucchini on hand it is time to pull out my sourdough recipes from last summer:

In Germany, I fell in love with Latkes for lunch, but I find them great for breakfast instead of hash browns. In Germany, these of course, were potato pancakes fried up hot and fresh, often served with applesauce as a side dish to pork.

Since potatoes are starch and zucchini is also starch, I thought why not give it a try for breakfast. I thought they turned out great and are right up there with hashbrowns in my opinion. 

Breakfast Sourdough Zucchini Latkes

Serving Size:
Time:
Prep: 10 min
Fermentation: 8–12 hours
Cook: 10 min
Difficulty:

Overnight Leaven Ingredients

Overnight Leaven Directions

  1. The night before, mix water and starter until it is dissolved
  2. Add the flour, mixing it into a thick batter
  3. Let it stand overnight at room temperature to ferment and double in size. (During warmer months you may have to tuck this into the fridge overnight to slow down fermentation.)

Ingredients for the Batter

  • 2 eggs, (100 g)
  • 2 tsp (14g) salt
  • ½–⅔ cup (150 g) of a grated onion
  • ¼ cup (56g) melted butter
  • 3 cups (675 g) grated zucchini, one large.
  • 1 cup (100g) parmesan cheese
  • salt and pepper to taste

Directions for the Batter

  1. Melt butter in a large fry pan.
  2. Grate the zucchini and onion into a mixing bowl with salt and pepper.
  3. Add eggs to the overnight leaven batter. Whisk well. 
  4. Cool the melted butter and whisk into the batter.
  5. Squeeze the veggies to release any liquid the salt had brought out.
  6. Add the grated veggies to the batter and stir well.
  7. Allow the batter to ferment at room temperature for an hour.

Preping for Frying the Latkes

  • 1 cup (215g) olive oil, lard, or ghee

Directions for Frying the Latkes

  • Preheat a griddle or cast-iron pan over medium heat.
  • Add about 1 tablespoon of cooking oil, lard, or ghee. Using a large spoon, scoop enough batter into the oil to form a 4–6-inch round pancake. Spread the batter thinly with the spoon.
  • Cook the veggie pancake slowly until golden brown on both sides. Lower the temperature if it browns too quickly. They should take about 3 minutes per side for the veggies to cook through.
  • Serve the “pancakes” hot from the pan with sour cream and/or apple sauce.

These did turn out crispy and delicious. I served mine sprinkled with parmesan cheese and topped with a pan-poached egg.   Check back over the next few Saturdays for more sourdough and zucchini recipes. 

Tell us about ways you combine zucchini and sourdough in the comment section below.