Friday, July 11

Zucchini Pancakes

A holdover from our low-carb, Atkins days. I'm not sure which one of those cook books this came from originally. This is a savory side dish that my family absolutely inhales!

Zucchini Pancakes

1 c grated zucchini

Put the zucchini in a colander with a sprinkle of salt and allow it to drain for 30 minutes. Squeeze out all the excess water and blot with clean kitchen towel.

In a large bowl, combine the batter

1 egg, slightly beaten
1 tsp water
2 Tbsp grated parmesan
1 Tbsp flour
lots of black pepper
1 tsp dried basil (or even more to taste)
the drained zucchini

In a non-stick skillet (or on a griddle), melt 1 Tbsp butter with 1 Tbsp olive oil until foaming. Drop the batter by Tablespoons onto the skillet and cook over medium-high heat until browned. Turn over and brown the other side. Pile the pancakes on a platter, salt lightly and serve.

No comments: