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  • Crisp Zucchini Pancakes

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    Ingredients

    • 3 med. size zucchini, trimmed & shredded (about 1 lb.)
    • 3/4 teaspoon salt
    • 1 med. size onion, finely minced (1/2 c.)
    • 1 tbsp. unsalted butter
    • 2 Large eggs, slightly beaten
    • 1/4 c. unsifted all purpose flour
    • 1/2 teaspoon pepper
    • Vegetable oil for frying

    Directions

    1. 1. Place zucchini in colander. Sprinkle with 1/2 tsp. salt; set aside for 30 min.
    2. 2. Squeeze as much liquid as possible from zucchini with your hands; reserve.
    3. 3. Saute/fry onion in warm butter in a medium size skillet over medium high heat till softened; 3 min.
    4. 4. Transfer reserved zucchini and onion to large bowl. Stir in Large eggs, flour, remaining 1/4 tsp. salt and pepper.
    5. 5. Pour oil into clean skillet to a depth of 1/8" and heat. Drop slightly rounded tablespoonfuls of the batter into oil; flatten to 3" diameter with back of spoon. Cook, turning once, 1 minute on each side, or possibly till golden brown.
    6. 6. Remove pancakes with slotted spoon; drain on paper toweling. Keep warm till all the pancakes are cooked. Serve immediately. Makes 14 pancakes.

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