Zucchini, and the abundance thereof, is kind of a joke in the food community. Well, in all communities where it’s grown and then left on doorsteps in the dark of night in an attempt to pass it off. (Tag, you’re it!) The same is true in the CSA community. We’ve received armfuls of zucchini each week for the past several weeks, and I am trying to figure out ways to use it.

This was one of them, and lest you think food bloggers are immune from culinary failure, it was a bomb.

Zucchini Pancakes with Dill and Ricotta (external link here)

A pretty bomb? Yes. Photogenic food is not necessarily tasty, though.

In fact, I took lots of pictures.

Why did I do that? Why arrange to shoot a recipe that I’ve not previously tried? When will I learn, people? It’s the zucchini, I tell you, The Curse of the Abundant Zucchini. (I’m sensing a blockbuster here. Hear me, Hollywood?)

Analysis: The ingredients looked tasty, especially the ricotta and dill topping — which was incredibly tasty, actually, the best part of the meal. The pancakes, however, were soggy and slimy. The recipe used seltzer water in the batter, promising a tempera-like lightness. The recipe lied. I think the zucchini needs to be squeezed of all excess water before attempting pancakes or fritters? Does it need to be bound together with a different batter?

Advice: Give me yours, because I need it, and do not make these pancakes. Even though they’re pretty.