"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Megyesi - NW Water & Sewer District
Added: Thursday, July 24, 2008


1 lb. zucchini, shredded
1/4 tsp salt
1/2 c finely chopped red onion
1/2 c shredded parmesan cheese
1/2 c flour
1/2 c refrigerated egg product
1 T extra virgin olive oil (EVOO)
1/4 tsp garlic powder
1/4 tsp black pepper
nonstick cooking spray
1 tsp extra virgin olive oil
1/4 c light dair sour cream (optional)
chopped red onion (optional)
shredded zucchini (optional)

In large bowl, combine the 1 lb zucchini and salt. Let stand 30 minutes. Place zucchini in strainer and press with spatula to force out water.
Combine zucchini, 1/2 c red onion, parmesan cheese, flour, egg product, 1 T olive oil, garlic powder, and pepper in large bowl. If batter is not thick enough to hold together, add a little more flour, 1 T at a time, as needed.
Lightly coat large skillet/griddle with nonstick spray. Add 1 tsp oil and heat over medium heat. Use 1/4 c zucchini mixture per pancake. Flatten mounds to about 1/2 inch thickness. Cook pancakes on both sides until golden brown.
If desired, top pancakes with sour cream and additional shredded onion and zucchini.




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