ZUCCHINI PANCAKES
about a dozen 3 inch pancakes
These savory little cakes can be served as a side when grilling in the summer- when zucchini are in abundance. They are also great for breakfast or brunch along with your favorite egg dishes. They can be made a little in advance and kept warm in a 300 degree oven for 15-20 minutes. These are nice served with a little herb butter.*
2 cups coarse grated zucchini(about 2 medium)-no need to peel- squeeze out the juices in a towel
2 eggs lightly beaten
1/2 cup flour
3 T grated red onion
3 T grated parmesan cheese
1 t baking powder
1 t kosher salt
1/2 t fresh ground black pepper
equal parts butter and olive oil for frying- usually about 2 Tablespoons
Combine everything except the butter and oil in a medium sized bowl. Heat a skillet with some butter and oil on medium high heat. When the butter starts to sizzle a bit drop the about a heaping tablespoon of batter into the hot pan. Repeat- being careful not to crowd the pan. After about a minute reduce the heat to medium and cook for another couple minutes. Flip and turn the heat up a bit to get a nice golden brown cake and again turn down after a minute or so and cook another couple of minutes.
Remove from skillet and keep warm. You may need to add a little more oil and butter to the pan and cook another batch as above.
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*For the herb butter: Combine 1 stick of butter with a heaping tablespoon of fresh chopped herbs of your choice, e.g. parsley, dill, basil, chives,tarragon. Add a little salt and pepper and some red pepper flakes for a little kick. What you don’t use freezes well and can be used on any number of things- pasta, grilled meat, grilled veggies, etc.
