Zucchini Pancakes

One of my favorite ways to use up zucchini and to get my kids to eat their vegetables!


Zucchini Pancakes
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.
Serve warm.