Zucchini Pancakes

We've been on a big brunch kick lately and these zucchini pancakes are a good alternative to potato pancakes.  They aren't quite as crispy, but they definitely have good flavor and pair well with a spicy sauce.

I saw Ina make these and you know I love everything she makes, so I headed to the grocery store for zucchini!

Recipe adapted from The Barefoot Contessa

Ingredients:

2 medium zucchini (about 3/4 pound)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unsalted butter and vegetable oil

Directions:

Preheat the oven to 300 degrees F.


Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 1-2 tablespoons of flour.)


Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping 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 the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

I top these with sea salt as soon as they come out of the pan and serve with a spicy tomato sauce for that extra tang!

For a little variation - stuff these with a bit of goat cheese.  Put down a tablespoon of batter, crumble a bit of goat cheese and then top with another teaspoon to tablespoon of batter.  It is ooey, gooey delicious!

Happy Cooking and Happy Styling!