Sourdough and Zucchini Breakfast, Lunch and Desert (Part I)

Sourdough and Zucchini Breakfast, Lunch and Desert (Part I)

We belong to the Wilkerson CSA (Community Supported Agriculture) at a nearby organic farm who supply us with an abundance of zucchini and other vegetables. So with all the summer squash on hand, it seems natural to combine zucchini and sourdough. 

On weekends we stop by to get our produce, which is always a grand surprise. This week there were more red carrots, freshly picked corn, and two more zucchini.

Yikes, I hadn’t done anything with last week’s zukes and that is the problem with zucchini, once they start coming on, they just keep on coming. So my challenge this weekend is zucchini three ways for breakfast, lunch, and dinner.

  1. For breakfast: Zucchini Latkas (vegetable pancakes) with Sourdough Starter (Part I, see below)
  2. Savory Zucchini Sourdough Galette (Part II)

  3. Sourdough Zucchini Chocolate Cake (Part III)

Sourdough and Zucchini Breakfast Latkas (Part I)

In Germany, I fell in love with Latkas for lunch, but I find them great for breakfast instead of hash browns. In German, these of course, were potato pancakes fried up hot and fresh, often served with applesauce as a side dish to pork. Since potatoes are a starch and zucchini is also a starch, I thought why not give it a try. 
prep time: 10 MINUTES
cook time: 10 MINUTES fermentation: 12 HOURS



Overnight leaven

The night before

  1. Mix water and starter until it is dissolved
  2. Add the flour, mixing it into a thick batter
  3. Let it stand overnight at room temperature to ferment and double in size. (During warmer months you may have to tuck this into the fridge overnight to slow down fermentation.)

For the batter

  • 2 eggs, (100 g)
  • 2 tsp (14g) salt
  • ½–⅔ cup (150 g) of a grated onion
  • ¼ cup (56g) melted butter
  • 3 cups (675 g) grated zucchini, one large.
  • 1 cup (100g) parmesan cheese
  • salt and pepper to taste

The next morning

  1. Melt butter in a large fry pan.
  2. Grate the zucchini and onion into a mixing bowl with salt and pepper.
  3. Add eggs to the overnight leaven batter. Whisk well. 
  4. Cool the melted butter and whisk into the batter.
  5. Squeeze the veggies to release any liquid the salt had brought out.
  6. Add the grated veggies to the batter and stir well.
  7. Allow the batter to ferment at room temperature for an hour.

For frying

  • 1 cup (215g) olive oil, lard or ghee

For cooking

  1. Preheat a griddle or cast-iron pan over medium heat.
  2. Add about 1 tablespoon of cooking oil, lard, or ghee. Using a large spoon, scoop enough batter into the oil to form a 4–6-inch round pancake. Spread the batter thinly with the spoon.
  3. Cook the veggie pancake slowly until golden brown on both sides. Lower the temperature if it browns too quickly. They should take about 3 minutes per side for the veggies to cook through.
  4. Serve the “pancakes” hot from the pan with sour cream and/or apple sauce.
These did turn out crispy and delicious. I served mine sprinkled with parmesan cheese and topped with a pan-poached egg.
Check back over the next few Saturdays for more sourdough and zucchini recipes. 

Tell us about ways you combine zucchini and sourdough in the comment section below.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.