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Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes is from The Kellner Family Cookbook over a 96 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 small zucchinis (about 1½ lbs.)
4 eggs. lightly beaten
12 to 16 tablespoons of all-purpose flour
2 tsp. baking power
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ med. grated onion
1 large garlic crushed
olive oil for frying
Directions:
Directions:
1. preheat the oven to 300 degrees F. and place a large sheet pan in the oven to warm.

2. Great the zucchini into a bowl using the small hole Kitchen Aid grater. Immediately stir in the grated onion, garlic, cheese, baking powder, salt, black pepper and eggs. Stir in 12 tablespoons of flour, baking power, salt. and black pepper. If the batter gets too thin from the liquid in the zucchini add the remaining 2 tablespoons of flour.

3. Heat a large 10 to 12 inch frying pan over medium heat , add a little olive oil. When the oil is hot but not smoking drop heaping soap spoons of batter into the pan. cook the pan cakes about 2 minutes on each side. until browned. Place the cooked pan cakes in the sheet pan that is in the oven to keep warm. Repeat until all the batter is gone.

 

 

 

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