Monday, July 16, 2012

Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

  • Zucchini Pancakes

  • Ingredients
  • 2 medium zucchini (about 3/4 pound)
  • 1 extra-large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup panko bread crumbs
    1/4 cup Parmesan cheese
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon minced garlic
    1/2 teaspoon freshly ground black pepper
  • Unsalted butter and oil oil

  • Directions
    Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 
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 2-4 minutes on each side, until browned. Serve hot.

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