Zucchini Pancakes

By Scout0421

Ingredients

• 2 medium zucchini (about ¾ lb)
• 4 tbsp grated red onion (or scallions)
• 2 extra large eggs, lightly beaten
• 6 to 8 tbsp all purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• 2 tsp minced garlic
• 2 tbsp grated Parmesan cheese
• Unsalted butter and vegetable oil

Details

Servings 6

Preparation

Step 1

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater. Drain well squeezing out the excess water. Stir in the onion and eggs. Stir in 6 tbsp of the flour, the baking powder, salt and pepper. (Add the remaining 2 tbsp of flour if the batter gets too thin).

Heat a large (10-12 inch) sauté pan over med heat and melt ½ tbsp butter and ½ tbsp oil together in the pan. When the butter is hot (but not smoking), lower the heat to med 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.