Golden zucchini pancakes are a great addition to any meal. They are easy to prepare and will get finicky children to eat their vegetables. The zucchini in our garden has started producing lately. That is a good thing because the yellow squash has been languishing. I know it will come back, but it’s as if it has said “I’m resting, it’s your turn zucchini”. That is fine by me because I love zucchini.
I tried a new recipe for zucchini pancakes and I will be making them this way again. It came from the Barefoot Contessa so of course it was good. Her recipe differs from mine in that she added baking powder to the batter. This allowed the pancakes to puff slightly and have the consistancy of breakfast pancakes. The ones I normally make are crispier and flatter. They are both good, so you decide which you prefer. They can be served plain or with toppings. You can add butter, a dollop of sour cream, mango salsa or maple syrup if you like.
I added a step to the Barefoot Contessa’s recipe. After grating the zucchini, I put it in a colander with a little salt. This draws out the water in the zucchini. I then rinsed it and squeezed it dry. We will be enjoying these pancakes for both dinner and breakfast.
Makes 10 (3-inch) Pancakes
2 medium zucchini
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
unsalted butter and vegetable oil
Preheat the oven to 300 degrees.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and contiune to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Yumm…I bought zucchini yesterday with the idea of making pancakes with them. How fortuitous to see your delicious recipe!
This is healthy and yummy. I would like to make this for our kids at home.
We love zucchini, so we will enjoy trying this recipe. Thanks so much for sharing. Love & blessings from NC!
penny, these look great… Jackie would love these.
I’ll take mine with a mixture of sour cream and mango
I’m going to love these. I know it already. I made some zucchini pancakes but, w/out the baking powder, though they tasted good, they were too flat. Baking powder it is! What a nice way to start my day. Thanks for this charming, helpful blog.
I’m loving these already! It’s a great use for this wonderful summer squash-thanks!
The Barefoot Contessa’s show puts me to sleep. She’s so calm and precise it’s like the camera man has a gun on her or something, but I do love the food she makes. I’m gonna make these, possibly this weekend. You’re going to end up with more mentions on my blog that I’ve got myself. 🙂
I think you’ve just solved the zucchini crisis every gardener faces when the zucchini starts to really put forth. Who wouldn’t love to feed the whole neighborhood a platter of these?? I know I would!
Think I’ll save this for next week. I like them crisp so will follow your recipe. You should see the size of our zucchini!
I’ll have to add this to my list of zucchini recipes while I wait for the garden 🙂