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
- 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
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.