Z is for...

Wednesday, August 12, 2009

Last night's dinner.

Zucchini Pancakes
This recipe is from Ina Garten’s Barefoot Contessa at Home, with few alterations. Though very similar to potato pancakes, these have a lighter flavor and are great in the summer when you can easily buy local zucchini. I like to keep the just-cooked ones in a 300°F oven while I make the rest. They’re delicious served plain, but I’m partial to eating them with sour cream or applesauce.
1 medium zucchini
2 tablespoons grated red onion
1 scallion, white parts only, finely chopped
1 large egg, lightly beaten
3-6 tablespoons all purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
unsalted butter
*(I added a couple tablespoons grated Parmesan cheese and omitted the scallion)
Grate the zucchini into a bowl, and immediately stir in the onion and eggs. Stir in 3 tablespoons of the flour, the baking soda, salt, and pepper. If the batter gets too thin from the liquid from the zucchini, then add the remaining tablespoons of flour as needed.)
Proceed as you would with normal pancakes: Heat a medium-sized sauté pan over medium heat and melt butter, about ½ a tablespoon, into the pan. When the butter is hot, lower the heat slightly and drop spoonfuls of the zucchini batter into the butter. Cook 2 minutes on each side, until browned.
Eat hot.


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