Char’s Zucchini Pancakes
About August we are looking for as many ways as possible to use up the zucchini that is overtaking the garden. Our neighbor, Charlotte Welch, came up with this recipe for zucchini pancakes. It’s the best we’ve ever found. They can be served for breakfast or brunch and even as a side for dinner. Personally, I like them with Thai Sweet Chili Sauce or red pepper jelly, but you can serve them with butter or butter and syrup.
Char’s Zucchini Pancakes
Category
All
Breakfast
Side Dishes
Vegetables
Vegetarian
Ingredients
- 2 cups grated zucchini
- ½ cup flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon black pepper
- ½ cup parmesan cheese
- 2 tablespoon melted butter
- 2 eggs, beaten
- 1 large shallot or small onion (optional)
Persons
2
Serving Size
2 pancakes
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Instructions
- Cut zucchini in half lengthwise and scoop out seeds and soft center part. Grate it into a bowl, skin included, and then squeeze out as much water as possible. I do a handful at a time.
- Finely dice the shallot or onion if you choose to add it in. Fry it in a little oil until translucent.
- Mix all ingredients together.
- Cook on a griddle at medium heat.
- Serve plain or with your choice of topping.
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