It seems that when zucchini is in season, I tend to always prepare them as a simple sauté. But it’s refreshing to make the zucchini pancakes as a new way to enjoy the vegetable. This is a simple recipe and because of squeezing out excess moisture, the pancakes are fluffy on the inside like a custard. Enjoy!
Grate the zucchini (in a food processor or by hand) and place in a bowl lined with cheesecloth. Squeeze out excess moisture. Set aside.
Prepare the batter by mixing eggs, flour, baking powder, salt and pepper. Add the zucchini and grated red onion. Heat a large skillet over medium heat and add a tablespoon butter and vegetable oil, respectively. Using a ½ measuring cup or ice cream scoop, ladle the batter into the skillet. Cook pancakes 3-4 minutes on each side until browned and fluffy. You can keep warm in the oven for up to a half hour. Serves 4.
*I like the color and taste of using a green zucchini and a yellow squash
Ingredients
Directions
Grate the zucchini (in a food processor or by hand) and place in a bowl lined with cheesecloth. Squeeze out excess moisture. Set aside.
Prepare the batter by mixing eggs, flour, baking powder, salt and pepper. Add the zucchini and grated red onion. Heat a large skillet over medium heat and add a tablespoon butter and vegetable oil, respectively. Using a ½ measuring cup or ice cream scoop, ladle the batter into the skillet. Cook pancakes 3-4 minutes on each side until browned and fluffy. You can keep warm in the oven for up to a half hour. Serves 4.
*I like the color and taste of using a green zucchini and a yellow squash