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.
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
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.