Zucchini Pancakes
These pancakes are a great way to serve summer’s most abundant vegetable. They go well with most meats and can even be served as a main course. For added color, replace ½ cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.
Ingredients
Instructions
Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon batter by the tablespoon into the pan, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.
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These are the greatest. I do
These are the greatest. I do not like zucchini except in steamed veggie medley but these are so good with the crisp outsides kind of like fried potato cakes.