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Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Yarbrough
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet

Directions:
Directions:
Grate zucchini on the largest holes of a grater into a colander and combine well with salt.
Using hands, squeeze as much liquid from zucchini as possible.

In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through.

Personal Notes:
Personal Notes:
I made these with Jennifer and we enjoyed them. Of course we added Tony's to the mixture as everything made in Louisiana needs a little Tony's. I enjoyed mine with a little bit of Italian dressing.

 

 

 

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