Recipe: Zucchini Pancakes
I believe that those zucchini which I brought back from my parents’ house, and which have been confined to a plastic bag in the extra refrigerator, are multiplying. Really, I don’t mind it all that much. So far. But I’ve been adding zucchini, in one form or another, to almost every meal for the past few days and the overall quantity is not decreasing!
For lunch today, I made Jack’s favorite zucchini recipe—Zucchini Pancakes. These are quite easy but there is one warning—if you don’t get the shredded zucchini as dry as possible, the pancakes will be gummy inside after they’re cooked.
My favorite method is using the spin-dry feature in my washing machine. I also use this method to squeeze excess water from cooked or frozen-then-thawed spinach. Use a large cotton tea-towel (I have a certain one which I use every time because it does tend to acquire a greenish tint even after washing), lay it flat on the counter, and pile the shredded zucchini in the center. Pat it into a small rectangle, then wrap the towel securely around the zucchini. Here is the absolute most important part—USE A SAFETY PIN TO SECURE IT CLOSED. Do not skip this. Yes, you can probably tempt fate several times without using a pin, but I guarantee you that eventually you will reach in to take the unpinned packet of spun-dry zucchini shreds out of the washer and it will open. Look at the interior drum of your washer. Lots of tiny little holes in it, aren’t there? Imagine how difficult it will be to remove the zucchini shreds from these holes! And use that safety pin!!! This is a public service announcement brought to you by someone who knows… ;)
Back to the zucchini pancakes.
These are filled with zucchini, flavored with parmesan, and sautéed until crisp. Our favorite topping is hot sauce, but you can also dip each bite in marinara or cover with another type of sauce. Today, for lunch, I grilled Sam’s Club brand chicken, asiago, and spinach sausages to go with the zucchini pancakes. As a condiment we used some of the jar of hot peppers and tomato sauce which my brother and his wife prepared and generously gave to us. Delicious! After he finished eating Jack said “well, it doesn’t get any better than this”, and asked me to prepare the exact same thing for him for tomorrow’s lunch.
* Exported from MasterCook *
Recipe By: Vicci
Servings : 2
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds zucchini -- shredded
2 large eggs
1/4 cup skim milk
1/4 cup grated parmesan cheese
3 ounces finely chopped onion -- about 1/2 cup
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/3 cup flour
1/2 teaspoon baking powder
hot sauce to taste
Shred the zucchini and squeeze as much moisture out as possible. The drier the shreds are, the better the pancakes!
In a large bowl, beat the eggs well. Add the milk, cheese, onion, salt, and peppers and stir. In a small cup, combine the flour and baking powder. Add it into the egg mixture, then toss in the zucchini and mix well.
Lightly grease the surface of a griddle and preheat on medium-high. Drop batter by quarter-cupfuls onto the griddle and cook for 3-4 minutes per side, or until browned. Serve immediately.
"8 pancakes "
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Per serving: 260 Calories (kcal); 8g Total Fat; (27% calories from fat); 17g Protein; 32g Carbohydrate; 195mg Cholesterol; 924mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates