Zucchini Pancakes with Smoked Trout and Creme Fraiche
1 pound grated zucchini
1 heaping teaspoon salt
2 tablespoons chives, finely chopped
1 minced shallot
¼ teaspoon pepper
1 egg, lightly beaten
¼ cup flour
¼ 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 ½ 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.