Zucchini Pancakes

By sdnsd

Ingredients

• INGREDIENTS:
• 1 1/2 About 1 1/2 pounds zucchini
• 1/2 small onion, grated
• 1 egg or 2 egg whites, lightly beaten
• 1/4 cup white or whole wheat flour, more or less
• Salt and freshly ground black pepper
• Olive oil for cooking

Details

Servings 4

Preparation

Step 1

DIRECTIONS:
Heat the oven to 275F. Grate the zucchini by hand or with the grating disk of a food processor. Use your hands to squeeze as out much water as possible and set them on a towel to dry. Mix together the zucchini, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn't holding together.
Put a thin film of oil in a large non-stick or seasoned cast iron skillet or griddle over medium heat. When it's hot, drop in spoonfuls of the batter, using a fork to spread the zucchini into an even layer. (Work in batches to prevent overcrowding; transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, 10 to 15 minutes. Serve hot or at room temperature.
TIP
To make these richer, cook them in butter, or add a little Parmesan cheese to the batter.