Thursday, October 6, 2011

Zucchini Pancakes

It is that time of year when zucchinis decide to take over you garden and all of a sudden there are tons of them and they are all huge...and then what, you have more zucchini than you know what to do with.  So as an option you could make Zucchini Chicken Nuggets that I have made previously, or you can make these super tasty and healthy zucchini pancakes.  I also served these pancakes with the garlic yogurt sauce that I made for the golden beets recipe.  So take control of the zucchinis and eat them all up before they try and go bad!

Adapted from Notecook
Serves 3

The Ingredients
2 cups zucchini, grated and patted dry
2 eggs, beaten
1/4 cup yellow onion, finely chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

The Process
1.  In medium bowl mix together zucchini, eggs, and onion.  Then add all the dry ingredients which are flour, baking powder, oregano, garlic powder, salt and pepper.

2.  Turn stove top to medium-high heat, and use spray oil to grease pan.

3.  When pan is hot enough drop about two and a half spoon fulls of mixture in pan for each pancake (or make them as big or small as you want).

4.  Cover and cook for about 3 minutes each side, or until golden brown, but make sure to cover pan in between flipping.

5.  Serve with yummy garlic yogurt sauce, or eat plain because yes they are that tasty, enjoy!

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