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.
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.