1 family. friendly food. » Zucchini Pancakes Addiction

We have two food addictions in this house. One is for Brussels sprouts (recipes here and here) – now it’s like we’re trying to compensate for all those years we thought we hated them and wouldn’t eat them (what picky eaters we were) – and a newer addiction for zucchini pancakes. Once looked upon as a boring vegetable that is no longer the case.
The recipe that has changed it all is from Ina Garten’s Barefoot Contessa at Home. I keep making it over and over again. I think we ate these pancakes 3 times in the past 4 weeks. There were no leftovers here. Please, please, Try it.

These were originally served with Fresh Wild Pacific Northwest Salmon. Yum.

Zucchini Pancakes

Adapted from Ina Garten’s Barefoot Contessa at Home
Makes 10 (3-inch pancakes)

2 medium zucchini
2 tablespoons red onion
2 extra large eggs, lightly beaten
6-8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
unsalted butter and vegetable oil

Grate the zucchini and red onion into a bowl (I do this in the food processor using the grater disk). Immediately stir in the eggs. Stir in 6 tablespoons of the flour, the baking soda, salt, and pepper. If the batter gets too thin from the liquid from the zucchini, add the remaining 2 tablespoons of flour.

Heat a sauté pan over medium heat and melt ½ tablespoon butter and oil together in the pan*. When the butter is hot but not smoking, lower the heat to medium-low and drop a heaping spoonful of the batter into the pan. Flatten with the back of the spoon. Cook about 2 minutes on each side, until browned. Add more butter and oil for the next batch.
I serve these with sour cream.

* NOTE: For pan frying tips, click here or here.

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Categories : Picky eaters, Recipes, Side dishes and Vegetables

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