Think of these like a potato latkes (YUM, don't buy the kind at Trader Joe's or else you will eat the entire box in one sitting because they're that good)… the kind you might top with sour cream or apple sauce. These are the zucchini version and are super easy to throw together. Breakfast, lunch, or dinner these pancakes are perfect for any time of day!
Zucchini Pancakes: makes about 18- 20 2-inch pancakes
4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
1 tsp. kosher salt, divided
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 or 2 cloves garlic, minced
a few dashes of Tabasco
1/4 cup onions, finely diced and grilled
2 Tbsp. plus 2 teaspoons extra virgin olive oil
4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
1 tsp. kosher salt, divided
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 or 2 cloves garlic, minced
a few dashes of Tabasco
1/4 cup onions, finely diced and grilled
2 Tbsp. plus 2 teaspoons extra virgin olive oil
Grill diced onions in 2 teaspoons of olive oil until they are slightly browned and set aside.
Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water. You can also place shredded zucchini in a very clean dish towel to squeeze out excess water after it has sit with the salt for 10 minutes.
Whisk the remaining 1/2 tsp. salt, Tabasco, and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, grilled onions and zucchini. Mix until all the ingredients are well-combined.
Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.
Place zucchini and 1/2 tsp. kosher salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water. You can also place shredded zucchini in a very clean dish towel to squeeze out excess water after it has sit with the salt for 10 minutes.
Whisk the remaining 1/2 tsp. salt, Tabasco, and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, grilled onions and zucchini. Mix until all the ingredients are well-combined.
Place the olive oil in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately.
adapted from Stephanie Gallagher
first off, they only sell zucchini like that at Trader Joe's and second can we make this today?
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