Zucchini Pancakes

4 03 2009

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For Christmas I received two new cookbooks, both Barefoot Contessa: Back To Basics and At Home.  Oh how I love looking through them.  I finally made a recipe from one the other night.  I just wanted to try something and chose Zucchini Pancakes.  While I didn’t fall in love with these pancakes, it’s not like they were gross.  Just so-so for me.  In my opinion, the consistency was very eggy, and I am not a huge fan of eggs.  WH thought they were pretty good though.  For a quick and easy dish, definitely try these!

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Zucchini Pancakes

Makes 5

Ingredients:

  • 1 medium zucchini
  • 1 Tbsp. grated red onion
  • 1 extra-large egg, lightly beaten
  • 3 to 4 Tbsp. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • unsalted butter and vegetable oil

Cook:

  1. Preheat oven to 300F.
  2. Grate the zucchini into a bowl.
  3. Immediately stir in the onion and eggs.
  4. Stir in 3 Tbsp. of the flour, baking powder, salt, and pepper. (If the batter gets too thin from the liquid of the zucchini, add the remaining Tbsp. of flour.)
  5. Heat a large saute pan over medium heat and melt 1/4 Tbsp. butter and 1/4 Tbsp. oil together in the pan.
  6. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
  7. Cook the pancakes about 2 minutes on each side, until browned.
  8. Place pancakes on a sheet pan and keep warm in the oven for up to 30 minutes.

Source [17]

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