Zucchini Pancakes

April 16, 2011

The other night I tried out some zucchini pancakes with some zucchinis I got in my last fresh produce basket. They were really tasty, and I actually thought they re-heated quite well. Hope you like them too!

You will need:

  • 2 eggs, lightly beaten
  • 3 T grated onion
  • 1 t baking powder
  • 1 t salt
  • 1/2 t freshly ground black pepper
  • 1 t ground mustard powder
  • 2 medium zucchini
  • 8 to 10 T flour
  • 4 T shredded cheese
  • Butter and olive oil

Then you…

  1. Preheat your oven to 300. Line a baking sheet with parchment or a wire baking rack.
  2. In a small bowl, combine together the eggs and onion. Mix in the baking powder, salt, pepper and mustard.
  3. Grate the zucchini into a large mixing bowl using a large grating width.
  4. Stir in the egg mixture.
  5. Mix in 8 T of the flour, adding in the additional flour if needed to thicken.
  6. Stir in the shredded cheese.
  7. Melt 1/2 T butter and heat 1/2 T olive oil in a large, heavy nonstick skillet over medium heat.
  8. Reduce the heat to medium-low and drop batter into the pan.
  9. Cook pancakes about 3 minutes per side, or until browned and cooked through.
  10. Transfer cooked pancakes to prepared baking sheet and keep warm in the oven.
  11. Quickly rinse the cooking pan, and then repeat steps 7-10 until all the pancakes are made.
  12. Enjoy best while hot.

One comment

  1. Yummy, Yummy, yummy!
    I might have slathered them in sour cream they look ever so good.

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