Goat Cheese Stuffed Zucchini Pancakes

Goat Cheese Stuffed Zucchini Pancakes

I definitely love zucchini, especially in the summer! These pancakes are really scrumptious, seasoned with lemon zest and basil, stuffed with goat cheese and pan fried to a golden brown. It's a great vegetarian meal in itself! The original recipe serves a light tomato sauce on top, but I served them plain. There are so many great flavors that you really don't need the tomato sauce. Key to this recipe is draining all the water out of the zucchini. Once you add the salt, the moisture will come pouring out. Squeeze the zucchini wrapped in paper towels to help. Also note my advice on slicing goat cheese, which is nearly impossible! Half this recipe makes four pancakes.

origin - Emeril Lagasse
difficulty - mediocre because the goat cheese is putsy.

1 pound small zucchini, grated and squeezed dry in a towel (about 4-make sure you really drain all of the liquid out of the zucchini)
1/4 cup grated yellow onions
1 tablespoon chopped fresh basil
2 teaspoons chopped lemon zest *use a microplane to zest
1/2 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
1/2 cup olive oil
1 (5-ounce) log goat cheese, very thinly sliced (or roll tsp sized balls and then flatten with your hand just prior to placing on the pancakes - much easier!)

In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl, combine the flour and baking powder. Add the eggs and flour mixture to the vegetables and stir just until combined.

Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan. Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake. Top with another tablespoon of batter to enclose the cheese. Cook until golden brown on the bottom side, about 1 1/2 minutes. Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet. Keep warm in the oven while preparing the remaining pancakes. They will puff up like pancakes, so be delicate.