Zucchini Pancakes
photo by Mika G.
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 cup zucchini, grated on the largest hole
- 1 large egg, lightly beaten
- 1 teaspoon water
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon flour
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon red pepper flakes
- pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
directions
- Put shredded zucchini in a colander in the sink and salt it lightly. Mix in the salt with your hands and leave the zucchini to drain for 30 minutes. Squeeze out all the juices and blot the squash dry with paper towels.
- In a large bowl, combine the batter ingredients and whisk until smooth. Mix in the zucchini.
- In a nonstick skillet (or use a griddle), melt the butter and oil together over medium heat until foaming.
- Drop the batter by tablespoons onto the skillet and cook over medium-high heat until brown. Turn and brown the other side.
- Pile the pancakes on a plater, salt lightly and serve.
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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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