Zucchini and pancakes are not two words that work together in my mind, and the concept of a sweet, syrupy mass of shredded zucchini is just not very appealing to me. Luckily, these zucchini pancakes appear to be of the savory variety, more like a latke or other veggie cake.
Zucchini Pancakes
2 cups grated zucchini
2 beaten eggs
1/4 cup finely chopped onions
1/c cup flour
Pinch of baking powder
1/4 tsp oregano
Salt & pepper to taste
Place grated zucchini in colander or strainer and press with hands to drain out as much of its liquid as you can. In a bowl, combine the zucchini with beaten eggs and onion. Mix the dry ingredients together, then stir into the zucchini mixture to form a batter.
From here I am open to suggestions, drop onto hot griddle, fry in hot oil, etc. The resources I see around the web are mixed as to how to cook.
I would assume you would cook as you would a pancake. Maybe just a little butter on top and serve as a vegetable side dies???
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