Zucchini pancakes

Every so often I get a funny look from Matt when I tell him what I am planning to make for dinner that night-these zucchini pancakes got such a look-he thought they sounded weird.  These are not pancakes that you would eat for breakfast (although I think they would be quite good for a brunch), and you certainly don't put maple syrup on them.  They are savory instead of sweet and are perfect as a side dish, an appetizer, or a light lunch or dinner. 

After trying just one bite, Matt immediately said "mmm" and then later said that they are addicting.  I couldn't agree more and I really do appreciate having such a supportive husband who is willing to try everything I make (even when it sounds weird to him!)

Zucchini Pancakes

2 medium zucchini (about 3/4 pound)
2 tablespoons grated onion
2 large eggs, lightly beaten
8 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
butter and vegetable oil

Preheat the oven to 300 degrees.

Grate the zucchini into a bowl using the large grating side of a box grater.  Stir in the onion and eggs.  Stir in flour, baking powder, salt and pepper.  If the batter is too thin and/or liquidy, add more flour as needed.

Heat a large (10-12 inch) skillet over medium heat and melt 1/2 tablespoon of butter and 1/2 tablespoon of oil together in the pan.  When the butter is hot but not smoking, lower the heat to medium low and drop heaping soup spoons of batter into the pan.  Cook the pancakes about 2 minutes on each side, until browned.  Place the pancakes on a sheet pan and keep warm in the oven.  Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry until all the batter is used.  Makes about 10 (3-inch) pancakes.  Keep the pancakes warm in the oven for up to 30 minutes.  Serve hot. 


Source: Adapted from Ina Garten