Monday, February 13, 2012

Zucchini Pancakes: Yum!

I love potato pancakes.  I've also discovered that I love these  zucchini pancakes, which I do not serve with sour cream or yogurt because they are delicious as is! I found the recipe through my friend's blog, Food Judicata.
She found it on Simply Recipes, where it had been adapted from a recipe she found in Everyday Food magazine.

Ingredients:

- Salt
- 1 lb of zucchini (about 2 medium sized), grated
- 1 large egg
- 1/2 cup all-purpose flour
- 2 scallions (green onions), finely chopped
-1/4 tsp ground black pepper
- 1/2 cup extra-virgin olive oil

Directions:

1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it.  A potato rice is also an option if you have one)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
4. Serve immediately.

4 comments:

  1. Potato pancakes usually go well with applesauce! Not sure about zucchini with applesauce though, that's better with plain potato :)

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    1. I also make potato pancakes from my mom's recipe! I will post forthwith =)

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  2. I think I am going to feel soooo healthy after these (even with syrup!) Yummy!

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    1. Yes, they are really look good! I haven't tried them with syrup (or apple sauce) yet. I would probably leave out/reduce the scallions and black pepper if making them that way. Let me know how they turn out.

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