Zucchini Pancakes

Luckytrim

Grill Master
Gold Site Supporter
Zucchini Pancakes

Ingredients
2 medium zucchini
2 TBL grated red onion
2 extra-large eggs (or 3 medium), lightly beaten
6 - 8 TBL all-purpose flour
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. Cajun or Creole seasoning (I use McCormicks Greole)
1/2 tsp. freshly ground black pepper
Grated Parmesan (optional)
Unsalted butter and vegetable oil for frying

Directions
Preheat the oven to 300 degrees F.
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 TBL 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 TBL of flour.)

Heat a large (10 to 12-inch) skillet or saute pan over medium heat and melt 1/2 TBL butter and 1/2 TBL oil together in the pan.
When this 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, sprinkle lightly with the Parmesan if you like, 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.
 
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