Zucchini Pancakes |
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| Ingredients: | |||||||||||||||||||||||
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4 cups grated zucchini 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination) 4 eggs, beaten 1/4 to 1/2 cup olive or vegetable oil 2 teaspoons salt 1/2 teaspoon freshly grated pepper 1/4 cup (or more) chopped chives or onion 1 tablespoon freshly minced basil (or 1 teaspoon of dried) 1 tablespoon freshly minced oregano (or 1 teaspoon of dried) 1 1/2 to 2 cups Unbleached All-Purpose Flour |
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| Preparation: | |||||||||||||||||||||||
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Grate the zucchini and cheese. In a mixing bowl, beat the eggs and oil until light. Beat in the salt and pepper. Blend in the chives or onion, herbs, zucchini and cheese. Add enough flour to hold the mixture together when dropped from a spoon. Heat a spider or griddle until it is moderately hot, and grease it lightly. Drop the batter into the hot pan by the 1/4 cupful and brown the pancakes on both sides. Serve them as soon as theyre done or keep them warm in the oven. |
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