Total Steps
4
Ingredients
11
Tools Needed
10
Ingredients
- Cooking oil
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour or gluten free blend
- 2 eggs, slightly beaten
- 1/2 cup finely chopped onion
- butter or margarine
- 1/2 teaspoon salt
- 3 medium zucchini, shredded (4 cups)
- 1/4 cup shredded carrot(optional)
- herbed up plain non-fat yogurt or non-fat sour cream(optional)
- cheese sauce(optional)
Instructions
Step 1
Place the shredded zucchini in a colander. Sprinkle with salt and set aside for 30 minutes. Squeeze as much liquid as possible from the zucchini with your hands. In a medium skillet, cook the finely chopped onions in butter or margarine over medium heat for about 3 minutes or until tender, stirring occasionally. Transfer the squeezed zucchini and cooked onions to a large bowl. Stir in the slightly beaten eggs, all-purpose flour (or gluten free blend), and pepper. Pour cooking oil into a clean medium skillet to a depth of 1/8 inch and heat over medium-high heat. Drop slightly rounded tablespoons of the batter into the hot oil and flatten to 3-inch diameters with the back of a spoon. Cook the pancakes over medium-high heat until golden brown on both sides.
Step 2
Serve the pancakes as a main dish, a vegetable sidedish, or a snack. Optionally, top with a spoonful of herbed plain non-fat yogurt or non-fat sour cream, or drizzle with cheese sauce.
Step 3
As an alternative, yellow summer squash can be substituted for zucchini when in season.
Step 4
For an enhanced flavor, add 1/4 cup shredded carrot to the batter.