Wednesday, June 2, 2010
One of my favorite ways to use up zucchini and to get my kids to eat their vegetables!
Barefoot Contessa at home
2 medium zucchini (about 3/4 lb)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
unsalted butter and vegetable oil
Preheat oven to 300 degrees
Grate the zucchini into a bowl using the large grating side of a box grater. Stir in onion and eggs. Stir in 6 tablespoon of flour, baking powder, salt and pepper. You can add the remaining two tablespoon of flour if the batter gets too runny.
Heat a large frying pan over medium heat and melt 1/2 tablespoon butter with 1/2 tablespoon oil. Heat until the butter is hot but not smoking and then lower the heat to medium-low. Drop a heaping soupspoons size of batter into the pan. Let it cook for two minutes or until it is brown, then flip. Place finished pancakes on a sheet pan and keep warm in the oven.
Wipe out pan and add more butter and oil for next batch.