Recipe

Zucchini Pancakes Recipe


Zucchini Pancakes Recipe
Something like Potato Pancakes, but another way to use zucchini

Catarry

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Ingredients
  • 2 c grated zucchini
  • 1/2 c grated onion
  • salt
  • 3 beaten eggs
  • 3/4 c all-purpose flour
  • 3/4 c grated parmesan cheese
  • ground pepper
  • (pinch of tarragon)
  • olive oil or other vegetable oil for saute pan

Directions
  1. Combine zucchini and onion. Grate by hand or in a food processor. Sprinkle with salt. Mix. Put into strainer and let drip for 30 minutes. Squeeze a bit to make the mixture a bit drier.
  2. Combine flour, parmesan cheese and seasoning.
  3. Beat eggs until well mixed. Add zucchini and onion. Add flour mixture. Mix until well moistened.
  4. In a medium frying or saute pan, heat enough oil for a thin coat. When oil is hot but not smoking, make zucchini pancakes about 3 x 2 inches. Cook until lightly browned on both sides.
  5. Slide onto a waiting oven-proof plate and hold in an oven set on 'keep warm' until all the zucchini mix is used.
  6. My family likes these with sour cream or with syrup, though I like 'em fine with a little more salt and pepper.
  7. They made a nice side dish with chicken and corn on the cob.

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