Contest Winning Zucchini Pancakes Food

CONTEST-WINNING ZUCCHINI PANCAKES

Steps:

• In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

ZUCCHINI PANCAKES

Steps:

• Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• 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 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

PRIZE-WINNING ZUCCHINI BREAD

Steps:

• In a large bowl beat eggs lightly. Add in oil, sugar, zucchini, and vanilla.
• Add in all the dry ingredients and mix thoroughly. Mix in raisins or walnuts if desired.
• Pour into two greased and floured loaf pans.
• Bake at 325 for 1 hour.

PRIZE WINNING ZUCCHINI RELISH

Steps:

• In a large container, combine zucchini, onion, pepper, chilies and salt; stir well.
• Chill overnight. Rinse thoroughly; drain.
• In a large kettle, combine remaining ingredients; bring to a boil.
• Add zucchini mixture; simmer for 10 minutes.
• Ladle hot into hot jars, leaving 1/4-inch headspace. Adjust lids.
• Process for 10 minutes in a boiling-water bath.
• Serving suggestion: Mix into tuna or macaroni salad.
• (Country Woman July/Aug 1995)

ZUCCHINI PANCAKES

Steps:

• Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
• Preheat oven to 200°F.
• Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
• Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.