Savory Zucchini Pancakes With Fresh Tomato And Basil Food

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.

ZUCCHINI PANCAKES

Steps:

• Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
• In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
• Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
• For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

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.

SAVORY ZUCCHINI PANCAKES WITH FRESH TOMATO AND BASIL

Steps:

• Salt grated zucchini and place in a collander in the sink for 1 1/2 hours. The salt will draw out the water in the zucchini. Rinse well, shake out additional water and pat dry to remove as much residual moisture as possible. Place the zucchini in a medium bowl, add the diced onion, flour, spices and cheese. Add 4 eggs and mix well with a fork, based on the consistency add 1 - 2 more eggs. Add just enough egg to coat all of the zucchini. The batter should be thick. As the batter sits, it will become more liquidy. Make sure to stir well before scooping each batch. You do not need to add more flour. Heat a large nonstick skillet on high heat, do not add oil, use a nonstick spray before the first batch, but not between batches. Using a soup spoon or tablespoon spoon, scoop the batter and form pancake-like circles, you may need to use the back of the spoon to flatten them out. Do not make them too large or they will be difficult to flip. Perfact size is between 3 and 4 inches in diameter. Cover the pan and allow them to cook until they brown on the bottom, flip carefully and brown the other side. It will take approximately 3 - 4 minutes per side. Place cooked zucchini cakes in a single layer on a cookie sheet, they will be a little soft and fragile. You can firm them up place them in a 250 degree oven for 15 - 20 minutes. Tomato & Basil Combine tomato, onion and cheese (optional) in a small bowl. Dress with oil, vinegar and spices to taste. Serve Zucchini Cakes warm, topped with tomato and fresh basil.

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

Steps:

• Make basil chive cream:
• Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
• Make pancakes:
• Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
• Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
• Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
• Serve immediately, with basil chive cream.

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 BASIL MUFFINS

Steps:

• Preheat the oven to 200°C/425°F
• Grease muffin tins.
• Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
• Add the zucchini and basil and stir to blend.
• Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
• Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
• Serve while still warm.

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!