Zucchini Pancakes

By timbrehse

Ingredients

• 4 cups shredded zucchini (or a combination of shredded zucchini and shredded yellow squash)
• 1 tsp. kosher salt, divided
• 2 large eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/2 tsp. baking powder
• 1 or 2 cloves garlic, minced
• a few dashes of Tabasco
• 1/4 cup onions, finely diced and saute'd
• 2 Tbsp. plus 2 teaspoons extra virgin olive oil

Details

Servings 1
Adapted from baker.com

Preparation

Step 1

makes about 18- 20 2-inch pancakes

Saute' diced onions in 2 teaspoons of olive oil until they are slightly browned and set aside.

Place zucchini and 1/2 tsp. kosher salt in a colander.

Drain for ten minutes, pressing down with paper towels to push out all the excess water.  

Whisk the remaining 1/2 tsp. salt, Tabasco, and eggs together in a large mixing bowl.

Add the flour, baking powder, garlic, grilled onions and zucchini. Mix until all the ingredients are well-combined.

Place the olive oil in a large nonstick frying pan and heat over medium-high heat.
Drop the zucchini mixture by rounded tablespoons. Press lightly to flatten
Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil.