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Wednesday, August 11, 2010

Zucchini Pancakes

I am super excited and nervous to have our own garden growing this year. I wasn't sure if it would do well, but everything is growing like crazy! As a result, we have plenty of zucchini, so I went off in search of interesting things to make with it. I culled a couple of zucchini pancake recipes for inspiration: one from Ina Garten since I completely trust her, and one with such a raving review that I just had to incorporate it. The result, combined with fresh garden tomatoes, was an absolutely delicious breakfast that my husband wanted nothing to do with. I was quite ok with that - more for me!


Zucchini Pancakes
Source: Adapted from All Eyes on Jenny and Ina Garten

1 1/2 cups zucchini, grated and squeezed to remove excess moisture
2 Tablespoons grated  red onion
1/4 cup grated Parmesan cheese
6-8 tablespoons flour
2 eggs, lightly beaten
2 tablespoons mayo
1/4 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1 tablespoon butter

Mix all ingredients, except butter, together in a large bowl.  Heat a non-stick pan over medium heat.  Add butter to pan and allow to melt, spreading over the surface of the pan.  Drop about 1/4 cup of batter into pan for each pancake, flatten and cook until golden on each side. Served topped with tomato slice and more cheese.


Jen said...

My grandmother used to sneak zucchini into EVERYTHING. She would put zucchini in pancakes and serve it with syrup like the zucchini wasn't there. I never trusted it when I was young but would love one now. Yours looks great with the tomatoes on top!

Natalie said...

Oooh I just posted zucchini pancakes, based on Ina's recipe...but I love the addition of the tomato! I'll try that next time! :)