Fresh Zucchini Pancakes Recipe
Whoever said that pancakes are just for breakfast? While it’s true that most people think of warm, fluffy flapjacks smothered in maple syrup as a morning staple, there are literally hundreds of alternative options that will work for any meal.
These cakes are a deliciously crispy fare that the whole family will love. And with fresh organic zucchini arriving daily, there’s never been a better time to expand your pancake horizons.
- 2 medium organic zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large free-range eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon grated parmesan
- Pinch dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
- Fresh dill
- Sour cream to garnish
- Preaheat the oven to 300 degrees F.
- Grate the zucchini into a large bowl (a box grater works best).
- Stir in the grated red onion and eggs.
- Once mixed, stir in 6 tablespoons of flour, baking powder, parmesan, oregano, salt and pepper. If the batter is too thin, add additional flour.
- Using a large sauté pan over medium heat, combine ½ tablespoon butter and ½ tablespoon of vegetable oil.
- Once the butter is melted and hot (don’t let it smoke), reduce the heat to medium-low and drop heaped soup spoons of batter into the pan.
- Cook the cakes for about 2 minutes on each side, until browned.
- Place cooked pancakes on a sheet pan and keep them warm in the oven.
- Wipe out the pan and add more butter and oil between batches. Continue until batter is used.
- Serve hot with fresh dill and a dollop of sour cream.
Adapted from Barefoot Contessa at Home, 2006