Рецепт Zucchini Pancakes
Our produce bin has been full the last few weeks with our Bountiful Baskets purchases. Over the next few days, let me share some of the new
recipes we've tried with our fruit and veggies. The first thing we made
was zucchini pancakes.
I've gotten pretty good at making potato pancakes while we've been in Poland, so this was right up my alley. The recipes and technique are very similar. The only difference is that the zucchini gets a much needed boost from the addition of cheese and spices. Let's face it, potatoes taste great on their own, but zucchini is pretty neutral flavor-wise and will just take on the taste of whatever you pair it with. So it needed a little more than just egg and flour.
Lauren and I both enjoyed these for dinner, and the leftovers heated up in the oven were great the next day.
Adapted from: Allrecipes
Ingredients
- 2 cups grated zucchini
- 2 eggs
- 1/4 cup chopped green onion
- 1/2 cup flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon dried oregano or thyme
- pinch red pepper flakes
- canola oil, for frying
Directions
Spread zucchini on a paper towel to remove any moisture
Beat eggs
Add onion, flour, cheese, baking powder, salt , oregano or thyme, and pepper flakes to eggs
Stir in grated zucchini
Add 2 - 3 tablespoons of oil to a large frying pan, over medium heat
Carefully place heaping tablespoons of mixture into hot oil, spreading a bit with the back of the spoon (don't over crowd the pan, you'll need room to maneuver a spatula for flipping, you'll fry several batches)
Fry until golden brown, 2 - 3 minutes on each side
Drain on paper towels
Makes: about 20 pancakes
Serve as is, or with sour cream or topped with goulash