This is a quick throw-together recipe that is perfect for a midweek dinner, or a light lunch, or a Sunday brunch. It's an Ina Garten recipe, and as she says "It's a great way to use up all that extra zucchini." I was given a few very large zucchinis by my nephew, Daniel, who happens to have a HUGE garden, and I was only too happy to take them! This recipe immediately came to mind, and I made a batch that very night. They're perfect just as they are, but I served them with a little dipping sauce made from sour cream and fresh herbs. SO good! Come to think of it, I wonder what other kind of sauce would go well with them... Hmm... Let me know if you have any suggestions!!
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Tips:
I think the key to this recipe is the grated onion. I didn't have a red onion, so I just used a regular yellow onion and it worked perfectly fine. Just that little bit of onion flavor really gave the pancakes HUGE flavor! Be sure to include it!!
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt
1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When
the butter is hot but not smoking, lower the heat to medium-low and drop
heaping soup spoons of batter into the pan. Cook the pancakes about 2
minutes on each side, until browned. Place the pancakes on a sheet pan
and keep warm in the oven. Wipe out the pan with a dry paper towel, add
more butter and oil to the pan, and continue to fry the pancakes until
all the batter is used. The pancakes can stay warm in the oven for up to
30 minutes. Serve hot.
Tips:
I think the key to this recipe is the grated onion. I didn't have a red onion, so I just used a regular yellow onion and it worked perfectly fine. Just that little bit of onion flavor really gave the pancakes HUGE flavor! Be sure to include it!!
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