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ZUCCHINI PANCAKES Recipe

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This recipe for ZUCCHINI PANCAKES, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 medium zucchini (about 1 1/2 lb.)
3/4 tsp salt
4 eggs, beaten
1 clove garlic, minced
3/4 cup flour
1/2 cup fresh grated Parmesan cheese
1 tbsp. onion, finely chopped
black pepper to taste
Sour Cream (optional)

Directions:
Directions:
Trim and coarsely shred zucchini (about 5 cups). In a bowl toss zucchini with salt. Place in colander. Place plate on top; weight with cans. Drain 14 minutes. Discard liquid.

In a bowl beat the eggs and garlic together. Stir in flour, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.


For each pancake, spoon 1 heaping tbsp. of batter on a hot lightly oiled griddle or skillet, spread to 3 inch circle. Cook on medium heat 2 or 3 minutes on each side or until golden brown. Keep pancakes warm while cooking remaining pancakes.

Serve with sour cream if desired.

Freezes well. Cool cooked pancakes, layer on waxed paper, and freeze up to 3 months.

To reheat, preheat oven 425. Place frozen pancakes on a greased cookie sheet. Bake uncovered 8 to 10 minutes or until hot and slightly crisp.

Number Of Servings:
Number Of Servings:
30 pancakes

 

 

 

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