Zucchini Pancakes by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Zucchini Pancakes

Categories: Side Dish

Yield: Servings

 

4 md Zucchini,1 1/2 Lbs

3/4 t Salt

4 Eggs

1 ea Garlic,Minced

3/4 c All-Purpose Flour

1/2 c Parmesan Cheese,Grated

1 T Onion,Finely Chopped

1/4 t Black Pepper,Freshly Ground

Sour Cream,Optional

 

[Note: These are one of my favs. I put yogurt on them. KO Per

pancake: 31 cal, 1 g fat (0 g saturated fat), 29 mg chol, 90 mg sodium,

3 g carbs, o g fiber, 2 g protein. Taken from Grill It by Better Homes

and Gardens 2008.]

 

1. Trim and coarsely shred zucchini (you should have about 5 cups). In

a large bowl, toss zucchini with salt. Place zucchini in a colander.

Place a plate or 9-inch pie plate on top of zucchini, weight down with

cans. Let drain for 15 minutes. Discard liquid.

 

2. Preheat oven to 300 degrees. In the large bowl, beat together eggs

and garlic. Stir in flour, parmesan cheese, onion, and pepper until

just moistened (batter should be lumpy). Stir in zucchini until just

combined.

 

3. For each zucchini pancake, spoon 1 heaping tablespoon batter onto a

hot lightly oiled griddle or heavy skillet, spreading to form a 3-inch

circle. Cook over medium heat for 2 to 3 minutes on each side or until

the pancake is golden brown. (Reduce heat to medium-low if pancakes

brown too quickly). Keep pancakes warm in the preheated oven while

cooking remaining pancakes.

 

4. If desired, serve pancakes topped with a spoonful of sour cream.

 

To Make Ahead: Prepare and cook pancakes as directed. Cool completely.

Place pancakes in a freezer container, separating layers with waxed

paper; cover. Freeze for up to 3 months. To reheat, preheat oven to 425.

Place frozen pancakes in a single layer on a greased baking sheet.

Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp.

 

 

-----