Fresh Zucchini Pancakes
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.
INSTRUCTIONS
Preaheat the oven to 300 degrees F. Grate the zucchini into a large bowl (a box grater works best) and drain as much liquid as possible. 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 seems too thin, add additional flour. Using a large sauté pan over medium heat, combine 1/2 tablespoon butter and 1/2 tablespoon of vegetable oil. Once the butter is melted and hot (don’t let it smoke), reduce the heat to medium-low and drop heaping tablespoons 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.
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