Zucchini Pancakes
Zucchini pancakes are especially delicious when zucchini is in season. Serve these zucchini pancakes with a dollop of sour cream.Ingredients:
- 2 cups shredded zucchini (approximately 2 medium zucchini)
- 1 tsp. kosher salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped scallions (white and light green parts)
- 1/2 tsp. freshly-ground black pepper
- 1-2 Tbsp. olive oil
Preparation:
- Wrap shredded zucchini in a clean kitchen towel. Squeeze to wring out as much moisture as you can.
- In a large mixing bowl, combine zucchini and remaining ingredients, except olive oil.
- Heat olive oil (enough to coat the bottom of the pan) in a large skillet over medium heat.
- When pan is hot, add about 1/4 cup of the zucchini mixture to the pan, flattening with the back of a fork.
- Repeat to make three more pancakes in the pan, making sure the pan is not too overcrowded (there should be space between the pancakes).
- Fry until golden brown on the edges. Flip and fry on the other side until golden brown.
- Remove pancakes to a paper-towel-lined plate to absorb the excess oil.
- Continue frying pancakes until all of the batters is used up.
Makes 8-10 zucchini pancakes.
