Golden Zucchini Pancakes
By: Shoshanna Levy
Published: Monday, November 30, 2009 - 12:26pm

Ingredients




3 mediums zucchini shredded (4 cups)
1/2 teaspoon salt
1/2 cup finely chopped onion
liquid for sauteing-butter
2 eggs slightly beaten
1/4 cup all-purpose flour or gluten free blend
1/8 teaspoon pepper
Cooking oil, coconut works well

Preparation

1 Place the zucchini in a colander. Sprinkle with salt and set aside for 30 minutes. Squeeze as much of the liquid as possible from the zucchini with your hands. In a medium skillet, cook the onions in the butter or margarine over medium heat about 3 minutes or until tender, stirring occasionally. Transfer the zucchini and onions to a large bowl. Stir in the eggs, flour and pepper. Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch. 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-hig 2 This dish can be used as a main dish or as a vegetable sidedish. If you just want to munch on it as a snack, that's cool too. Put a spoonful of herbed up plain-non-fat yogurt or n/f sour cream. Drizzle some cheese sauce on it, but add those fat grams to the total! 3 When yellow summer squash is plentiful, substitute it for the zucchini. 4 Dress up these pancakes by adding 1/4 cup shredded carrot to the batter. 5 These are really good! 6 NOTES : These are so wonderfully tasting. With my friends, they disappear fast!