Golden Zucchini Pancakes Food

GOLDEN ZUCCHINI PANCAKES

Steps:

• Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion., Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook until golden brown, 4-5 minutes on each side. If desired, serve with marinara sauce.

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.

GOLDEN ZUCCHINI FRITTERS

Steps:

• Combine zucchini and salt. Let stand 10 minutes in a colander.
• Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
• Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.

ZUCCHINI PANCAKES

Steps:

• Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
• Remove zucchini to a large mixing bowl.
• Add beaten egg, baking powder and pepper.
• Mix thoroughly and let stand for at least 15 minutes.
• Heat oil in a non-stick frying pan to medium high heat.
• Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
• Cook until lightly browned on each side; avoid burning edges.

GOLDEN ZUCCHINI

Steps:

• Cut ends of zucchini and cut in half lengthwise.
• Sprinkle with salt and pepper.
• Heat 1 T oil in skillet medium hot.
• Place zucchini cut-side down and cook until golden and tender, about 6 minutes.
• While zucchini cooks, mix remaining ingredients in bowl.
• When zucchini is done, cut into 1/2 pieces and toss with breadcrumb mixture.