Zucchini Pancakes with Smoked Trout and Creme Fraiche

Serves 6


1 pound grated zucchini

1 heaping teaspoon salt

2 tablespoons chives, finely chopped

1 minced shallot

teaspoon pepper

1 egg, lightly beaten

cup flour

cup vegetable oil

1 cup creme fraiche

Chives for garnish

Smoked trout or smoked salmon


Combine zucchini and salt in a colander and let sit over a sink or bowl for hour. Squeeze zucchini dry.

Combine with chives, shallot, pepper, egg and flour.

Heat oil in a skillet over medium heat. Drop zucchini pancakes into oil by heaping tablespoons. Cook for several minutes per side and keep warm while cooking remaining pancakes. Serve with creme fraiche, chives and smoked trout or smoked salmon.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003, Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.