Zucchini & Scallion Pancake with Tomato Aioli

Garlic and Scallion laced zucchini pancakes served with a drizzle of a tomato aioli with a smoky bite.

Prep Time: 45 min
Cook Time: 6 min

RECIPE
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Servings:

Yield: 6 Servings

Ingredients:

Pancakes
4 cups zucchini, shredded
1 tablespoon salt
1⁄4 cup green onion, sliced
2 teaspoons garlic, minced
1 large egg, beaten
3⁄4 cup plain bread crumbs
1⁄4 teaspoon pepper
8 tablespoons vegetable oil, divided use

Tomato Aioli
2 plum tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 cup mayonnaise
2 garlic cloves, chopped
2 teaspoons Spanish paprika
1 tablespoon fresh parsley, chopped
1⁄4 teaspoon salt
1⁄8 teaspoon pepper

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Vegetarian

Directions:

For the pancakes: Grate the zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes. Using hands, squeeze as much liquid from the zucchini as possible. The more water you can squeeze out of the zucchini, the crispier the pancakes will be.
Mix zucchini, green onion, garlic, egg, bread crumbs, and pepper together in a large bowl until well combined.
Heat 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until hot. Drop four 1⁄8-cup measures of the zucchini mixture into the skillet and flatten into 1⁄4-inch-thick pancakes with a spatula.
Cook pancakes until golden and cooked through – approximately 2-3 minutes on each side. Keep pancakes warm in the oven while making more pancakes, adding 2 teaspoons more oil for each batch.
For the tomato aioli: Place the tomatoes, olive oil, lemon juice, mayonnaise, garlic, paprika, parsley, salt, and pepper in a blender and blend until smooth. Serve the aioli drizzled over the pancakes or on the side.