Zucchini Pancakes
Filed under
Vegetables
Prep: 20 min | Cook: 4 min
Recipe from Barefoot Contessa at Home, 2006. Makes 10 (3-inch) pancakes. They'll stay warm in the oven up to 30 minutes.
Ingredients
- 2 Zucchini, medium (about 3/4 pound)
- 2 tbsp Red onion, grated
- 2 Egg, extra-large, lightly beaten
- 8 tbsp Flour, all-purpose, 6 to 8 tablespoons
- 1 tsp Baking powder
- 1 tsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- Unsalted butter, for frying
- Vegetable oil, for frying
Directions
- Preheat the oven to 300 degrees F.
- Grate the zucchini on the large holes of a box grater and immediately stir in the onion and eggs. Stir in 6 tablespoons of flour, the baking powder, salt and pepper; add the rest of the flour if the batter gets too thin.
- Melt 1/2 tablespoon each butter and oil in a large saute pan over medium heat. When hot, lower to medium-low and drop in heaping soup spoons of batter. Cook about 2 minutes per side, until browned.
- Keep warm on a sheet pan in the oven, wiping out the pan and adding more butter and oil for each batch. Serve hot.