Along with the pesto for Sunday’s Butternut Squash Pizza, these Turkish Zucchini Pancakes from Vegan Eats World feature the very last of this season’s home-grown zucchini. (Yay! I did it! Now I can go back to stuffing my fridge with junk food!) Other goodies include carrots, white and chickpea flour, scallions, onions, and – an unexpected surprise for your taste buds – dill!

I’ve made zucchini pancakes about a million and twelve times now, but these are the best I’ve had in recent memory. Maybe it’s because I actually took the time to wring out the zucchini shreds in a towel instead of just throwing them in a colander and leaving gravity to do all the work? Whatever, I’m not complaining. Plus the leftovers heat up nicely in a frying pan or on the griddle.

I served them with leftover White Bean Farro Soup, the picture of which came out much prettier (and clearer!) this time around.

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Filed under carrots, pancakes, soup, terry hope romero, vegan eats world, vegan food, zucchini

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