It’s late summer and this means lots of zucchini and so much zucchini can really feel like a burden. After a while, the thought of another piece of zucchini bread is nauseating. One more zucchini boat filled with anything is like torture. I understand your pain – I have been there. If you happen to be in a zucchini rut or you just enjoy some pan-friend goodness, this recipe may be just what you are looking for. It is just the right amount of cheesy, a bit spicy and fantastically easy to make, especially if you have a food processor (three cheers for food processors!). They are sinful and I strongly suggest against making them while you are home alone, because you will eat them all (by yourself) and despite being made from vegetables, they are certainly not health food.
Ingredients
1 cup of shredded and squeezed (imperative!!) zucchini
¼ tsp black pepper
¼ tsp cayenne pepper
½ tsp garlic powder
1 TBSP grated onion (yes, grated!)
¼ cup shredded cheddar cheese
3 TBSP flour (AP or whole wheat works)
¼ tsp baking powder
1 egg
Oil for frying, approximately ¼ cup
Salt, to taste
Step 1: Combine all of the ingredients except the egg, salt and oil
Make sure to mix well, so that the spices are evenly distributed.
Step 2: Heat your oil in a frying pan over medium heat
I recommend a cast iron skillet if you have one.
Step 3: Add the egg and salt to your zucchini mix
Waiting until just before you make the pancakes will ensure that you batter doesn’t get too watery.
Step 4: Scoop ¼ cup of your pancake mix at a time into the hot oil
If the pancakes are much bigger, the middle doesn’t get cooked enough. How many pancakes you can cook at a time depends on how big your pan is.
Step 5: Flip the pancakes when they puff up
About 4 minutes.
Step 6: Cook for an additional 4 -5 minutes until both sides are golden brown
Eat them when they are fresh and crispy (although they are good cold, too). Top with additional cheddar cheese, if you like.
A Garden Gone Wild 