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Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes is from Friends in Knead, 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:  
2 medium zucchini (about 3/4 pound)
2 Tbsp grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tbsp all purpose flour
1 tsp baking powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
unsalted butter and vegetable oil
Directions:
Directions:
Preheat the oven to 300ºF

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tbsp of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tbsp of flour)

Heat a large (10 to 12 inch) saute pan over medium heat and melt 1/2 tbsp butter and 1/2 tbsp oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

 

 

 

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