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Zucchini Pancakes

Author Heather Cheney

Ingredients

  • 3 small to medium zucchini grated
  • ¼ cup chopped red onion
  • 2 cloves minced garlic
  • 2 lg eggs
  • Juice of ½ large lemon
  • 6 tablespoon flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ tablespoon butter + ½ tablespoon canola oil

Instructions

  • Preheat oven to 300 degrees and prepare a baking sheet lined with a cooling rack.
  • Place grated zucchini in a large kitchen towel, gather the sides, and wring out all the liquid that you can. Put drained zucchini in a medium-sized mixing bowl, add remaining ingredients and stir until combined.
  • In a cast iron, or heavy bottomed skillet (the heavier the pan, the crispier your pancakes will be. crispy=good.) Heat up the butter and oil over medium-high heat. Once the oil is shimmering and butter is foamy, drop rounded soup spoons of the batter into the hot skillet. Cook approximately 2 minutes per side or until they are golden brown and crispy. Place cooked pancakes on prepared baking sheet and place in oven to keep warm. Pancakes can be kept in the oven for up to 30 minutes.
  • Continue cooking the batter until you have used it all, adding more butter and oil to the pan as needed. Serve hot!