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About the Dish

  • Mayonnaise

    Mayonnaise

  • PeachDish Salt

    PeachDish Salt

  • Carrot

    Carrot

  • Parsley

    Parsley

  • Walnuts

    Walnuts

  • Zucchini

    Zucchini

  • Shallot

    Shallot

  • All Purpose Flour

    All Purpose Flour

  • Baking Powder

    Baking Powder

  • Parmesan Cheese

    Parmesan Cheese

  • Butter

    Butter

METHOD

1
Please read entire recipe before beginning
2
Shred zucchini on the large side of a box grater; you should have about 3 cups shredded zucchini. Peel shallot, then shred on box grater. In a mixing bowl, combine the zucchini, shallot and 2 teaspoons kosher salt. Set mixture aside for 15 minutes.
3
To make the salad: In a small mixing bowl, combine mayonnaise and PeachDish salt. Juice 1/2 of the lemon and add to the mayonnaise bowl (reserve remaining lemon half for another use). Whisk to combine. Rinse and drain field peas, and add to the bowl. Peel the carrot and shred on the grater; add grated carrot to the bowl. Pick and chop parsley leaves; add 1/2 of the chopped parsley to the bowl. Stir to combine. Sprinkle walnuts on top of salad.
4
Using your hands, squeeze as much liquid as possible out of the zucchini mixture, and discard liquid.
5
To make the pancakes: Crack the eggs into a large bowl, and whisk until foamy. Add the drained zucchini mixture, remaining chopped parsley, flour, baking powder, Parmesan and black pepper to taste. Mix thoroughly.
6
Heat a large, non-stick pan over medium heat. Add 1 pat butter and 1 teaspoon oil. Use a 1/4 cup measure to scoop 4 pancakes into the pan, leaving room for each cake to spread. Cook 2-3 minutes, or until golden brown, on each side. Transfer pancakes to a plate and cover to keep warm. Repeat with remaining butter, oil and batter.
7
Divide the pancakes between 2 plates, and serve with salad. Enjoy!