When my mom came to visit she brought two huge zucchinis with her. I knew we would never use both so I gave the smaller one to a friend and have slowly been hacking away at the baseball bat sized one. The other night, I made these.
Zucchini Pancakes
1 lb zucchini
1 medium onion
2 1/2 t kosher salt, divided
2 eggs
1/2 t baking powder
1/4 cup Bob's Red Mill All Purpose Gluten Free flour (any flour would work here)
1/2 teaspoon freshly ground pepper
Shred zucchini and onion and put in a colander. Sprinkle 1 1/2 t salt over the mixture and stir well. Let sit over a bowl for 5-10 minutes. After the zucchini mixture has drained, wrap in a clean dishtowel and squeeze excess liquid. There will be a lot!
Put zucchini mixture in a bowl and add remaining ingredients. Mix well.
Drop by the heaping tablespoon onto preheated and sprayed griddle. Cook until golden brown and then flip. Once both sides are brown, remove to cookie sheet and finish in 350° oven.
Notes:
*If your zucchini is large and has large woody seeds, remove them before shredding.
* If you want crispier pancakes, cook in oil like you would a potato pancake.
The only complaint is that there weren't enough. I see a lot of zucchini pancakes in our future.
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