Ahh...the bounties of the summer garden

Proper summer has really only just arrived here in the mountains, so our summer vegies are just getting going now.

However, I am expecting a deluge of zucchinis any moment :)

Here's my recipe for zucchini pikelets.

I suggest making up a huge batch of dry pikelet mix. That way when you feel like making them, it hardly takes any time at all. I originally found a basic recipe for this in Cathe Olson's The Vegetarian Mother's Cookbook. You can read Cathe's blog, all about food politics and wholefoods, here

Basic dry mix
10 cups unbleached flour (any kind)
1/4 cup baking powder
1 teaspoon sea salt or kelp powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground ginger

Whisk together and store in an airtight container in a dark place. Use the mix within a few months.

To make zucchini pikelets, add the following to the basic mix:
1 egg
1 1/2 cups milk (dairy or non)
2 tablespoons oil (I use sunflower)
3/4 cup grated zucchini

Add a little sesame oil or vegetable oil to a frypan set on medium heat. In a large bowl, beat the egg, add the milk and oil and stir well. Add the basic dry mix and stir till combined. Test the heat of the pan by flicking a drop of water into it – if the drop bounces it’s ready. Pour a ladleful of the mix into the pan to form a small pikelet for baby or go larger for the adults. Cook until the edges are dry and small air bubbles pop on the surface. Turn over and cook on the other side.

Serve warm with applesauce and freeze the rest for snacks to take on outings.