Zucchini Pancakes

Name: Zucchini Pancakes
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 2 medium zucchini (about 3/4 pound); 2 tablespoons grated red onion; 2 extra-large eggs, lightly beaten; 6 to 8 tablespoons all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Unsalted butter and vegetable oil

4.5

(233)

www.foodnetwork.com

Your recipes

Prep Time: 20 minutes

Cook Time: 4 minutes

Total: 24 minutes

Servings: 6.5

Cost: $5.36 /serving

Author : Ina Garten

pancake zucchini recipes side dish

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium zucchini (about 3/4 pound)2 tablespoons grated red onion2 extra-large eggs, lightly beaten6 to 8 tablespoons all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperUnsalted butter and vegetable oil

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 300 degrees F.

Step 2

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Step 3

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-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.