weekend: zucchini pancakes, new knitting project

2 c. shredded zucchini
1 Tbsp tapioca flour
or
1/2 Tbsp cornstarch and 1/2 Tbsp flour
3-4 Tbsp all-purpose flour
1 Tbsp baking powder
1 tsp salt / 1/2 tsp pepper
1 tsp curry powder
1 tsp chopped fresh oregano
1 tsp chopped fresh dill
juice and zest of 1/2 lemon
2 eggs, beaten


heat pan on med with a pad of butter and Tbsp of olive oil.

grate zucchini and toss with tapioca flour/corstarch mix. add all ingredients except for the eggs, stirring to combine. make well in the bowl with zucchini mix and add beaten eggs. stir just until combined. spoon mixture (i used 1/4 c. measuring spoon) into pan, maybe 4 at a time. flip when top starts to bubble.

for the dip, i used a combination of garlic mint yogurt and sour cream, so anything a little zesty would work. also, i'm not sure where in the world you are reading this from, but over here it's just beginning to be corn season. if you have some cooked and shucked corn, it would be great in here. if you're adding more than a few tablespoons, i'd add another teaspoon or so of flour.

This little number is just about finished. remember the grey haruni shawl from about a month ago? i'm knitting it again, except skipping all of the lacework except for the beautiful bottom border with the flower petals that flare out. the color in the picture above is very close to reality. it's a gorgeous soft jade and has just enough tone-on-tone difference throughout the yarn to keep it interesting. and, since i'm using malabrigo lace, it's so touchably soft that i'm not even missing the lace stitches.