Monday, June 14, 2010

zucchini pancakes

there will probably be a lot of zucchini recipes in the days to come. this recipe only managed to polish off one of the six giants sitting in the fridge...


1 giant zucchini, grated into large shreds (about 3 cups)
2 large eggs
2 tablespoons yellow onion, grated into large shreds
6 tablespoons plain breadcrumbs
2 tablespoons grated parmesan
1 tsp baking powder
1 tablespoon paprika
1 tsp chili flakes
1 tsp salt
1/2 tsp pepper
1/2 tablespoon unsalted butter
1/2 tablespoon extra virgin olive oil

after grating the zucchini, place the shreds in a clean thin dish towel and ring out some of the water (i managed to ring out 2-3 tablespoons). zucchini retain a lot of water and draining some of it enables crispier pancakes. place the grated zucchini in a medium bowl. in a separate bowl, beat together eggs, onion, paprika, chili, salt and pepper. add this mixture to the zucchini and mix well. add the breadcrumbs, baking powder, and parmesan and mix well.
in a skillet heat the butter and oil at medium-high heat. when the butter is completely melted, do a test blob of the pancake batter: if it starts to sizzle, you're good to go, if it isn't making that sound that makes you want to drool, give it a little more time.
once the pan is hot enough, spoon the mixture into several little pancakes (i made mine with apx 2 tablespoons of batter per pancake). cook for about 4 minutes on each side, or until nicely browned. after flipping the pancake, press down upon it with a spatula to create more brownable surface area.
serve hot with a dollop of goat cheese and sprinkle of fresh parsley leaves. yum.


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