These battered zucchini disks are light and crispy on the outside, moist inside. They go perfectly with the Creamy Pine Nut Sauce, and you’ll turn to them often when you want to get something fresh on the table in a hurry. You can prepare disks of eggplant the same way. The pancakes can be served as a side dish with rice, or as a quick snack all on their own. Make the pine nut sauce in the blender while the pancakes cook, or, for an even quicker dipping sauce, simply mix 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar in a small bowl. Whichever sauce you choose, take care not to overcook the pancakes, so they keep all their flavor.
Serves 4
INGREDIENTS
- 1 medium zucchini (about 8 ounces), sliced into ⅛-inch disks
- Kosher salt
- ¼ cup all-purpose flour
- 2 large eggs
- About 3 tablespoons vegetable oil
- Creamy Pine Nut Sauce
INSTRUCTIONS
- SWEAT THE ZUCCHINI: Arrange the zucchini slices in a single layer on a cutting board and sprinkle evenly with ½ teaspoon salt. Let stand for 5 to 7 minutes. They will sweat out some of their liquid and become little soft.
- BLOT THE ZUCCHINI: Gently blot the zucchini dry with paper towels. Transfer to a bowl. Add the flour and toss well to coat.
- BEAT THE EGGS: Beat the eggs in a small bowl with a pinch of salt.
- HEAT THE SKILLET: Heat a large skillet over medium-high heat for 2 minutes. Turn the heat down to medium.
- COAT THE ZUCCHINI IN EGGS AND FRY: Add 1 tablespoon of the vegetable oil to the skillet and swirl to coat the bottom of the pan. Working in batches, one by one, dip each of the flour-coated zucchini slices in the eggs and place in the pan; do not crowd. Cook, turning the slices once or twice, until they are light golden brown and crisp, 3 to 5 minutes; add more oil to the pan as needed.
- SERVE: Transfer to a plate. Serve with the pine nut sauce.
