Wednesday, August 3, 2011

Use up that overflowing produce - Zucchini Pancakes

Zucchini Pancakes
2006, Barefoot Contessa at Home, All Rights Reserved

Total Time: 24 min
Prep 20 min Cook 4 min
Yield: 10 (3-inch) pancakes


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


Preheat the oven to 300 degrees F.

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.)

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.

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