Zucchini Pancakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz Zucchini or summer squash (1 large or 2 small zucchini)
1-1/2 tsp kosher salt and more for sprinkling
2 large eggs
1 medium lemon
2 medium scallions
6 sprigs fresh parsley or fresh dill, or both
2-1/2 oz feta cheese (1/2 c combined)
Freshly ground black pepper
1/2 c all-purpose flour
1 tsp baking power
3 T olive oil, divided
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Directions: |
Directions: Trim and grate zucchini or summer squash on the large holes of a grater (@ 3 c).
Sprinkle with 1/2 tsp kosher salt and toss to combine. Let sit in the sink over a
bowl for @ 15 minutes. Place eggs in bowl and whisk with fork to break up. Grate
zest of lemon; cut lemon in wedges for serving. Finely chop scallions (2 T) Pick leaves
from parsley/dill and finely chop for 2 T. Crumble the feta cheese @ 1/2 c. Add the
remaining salt and a few grinds of black pepper. Squeeze as much as possible of
excess liquid from the zucchini and add to the bowl with the egg mixture. Stir with
a spatula until combined. Sprinkle all-purpose flour and baking power evenly over
top. Fold again, do not overmix. Heat 2 T oil in a large non-stick skillet over medium
heat. Drop 1/4 c portions of batter into pan. Gently pat down. Carefully flip with a
spatula and cook until the second side is golden brown and pancakes are cooked through, about 2-1/2 minutes more. Transfer to a serving plate. Add the remaining 1 T oil to pan and repeat. Serve warm with the reserved lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:4 (makes 8 3" pancakes) |
Preparation
Time: |
Preparation
Time:45 Minutes |
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