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!
- 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
- Preheat oven to 300F.
- Grate the zucchini into a bowl.
- Immediately stir in the onion and eggs.
- 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.)
- Heat a large saute pan over medium heat and melt 1/4 Tbsp. butter and 1/4 Tbsp. 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 pancakes on a sheet pan and keep warm in the oven for up to 30 minutes.