August 21, 2009
The annual “Leave a Zucchini on Your Neighbor’s Porch Day” was August 8th, and even if you happened to sneak several large squash into mailboxes, friend’s purses or ...
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Yield: 8 servings
[edit] Ingredients
2 |
cups Shredded Zucchini |
½ |
cup Flour |
1 |
teaspoon Baking Powder |
½ |
teaspoon Salt |
2 |
Eggs, beaten with a fork |
1 |
Serrano Pepper, minced |
1 |
tablespoon Vegetable Oil |
1 |
tablespoon Unsalted Butter |
[edit] Preparation
Step 1 |
Place shredded zucchini in a medium bowl and cover with paper towels. |
Step 2 |
Press down to absorb some of the moisture. In another medium bowl, mix flour, baking powder, and salt. Add eggs, serrano pepper, and shredded zucchini to flour and mix well. |
Step 3 |
In a large nonstick skillet, heat oil and butter over medium-high heat. |
Step 4 |
For each pancake, spoon about 2 heaping tablespoons zucchini batter into pan and spread to about 3 inches in diameter. Cook in batches 2 to 3 minutes on each side, or until lightly browned. Serve hot. |
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[edit] About Zucchini Pancakes
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