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ZUCCHINI PANCAKES Recipe

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This recipe for ZUCCHINI PANCAKES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 medium zucchini (about 1 1/2 lbs.)
3/4 tsp. salt
4 eggs
1 clove garlic (minced)
3/4 c. all purpose flour
1/2 c. parmesan cheese
1 Tbsp. onion (finely chopped)
1/3 tsp. ground black pepper

Directions:
Directions:
Trim and coarsely shred zucchini (about 5 cups). In bowl, toss zucchini with salt. Place in colander. Place plate on top, weight with cans. Drain 15 minutes; discard liquid. In another bowl, beat eggs and garlic together. Stir in flour, cheese, onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined. For each pancake, spoon 1 heaping tablespoon batter on hot lightly oiled griddle or skillet. Spread to a 3" circle. Cook over medium heat 2-3 minutes until brown. Keep pancakes warm while cooking remaining pancakes. Serve topped with sour cream. You can also cool them, layer in a freezer container with waxed paper and freeze up to 3 months. To reheat, preheat oven to 425 F. Place frozen pancakes in single layer on greased baking sheet. Bake uncovered, 8-10 minutes or until hot and slightly crisp. Makes 30 pancakes.

Personal Notes:
Personal Notes:
This is from "Better Homes and Garden" cookbook. It is a beautiful dinner side dish.

 

 

 

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