Total Time: 20
Yield: 12 pancakes or 4 servings
These zucchini pancakes are a great way to serve summer's most abundant vegetable. They go well with most meats and can even be served as a main course. For added color, replace 1/2 cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.
Read more about the evolution of this recipe for Zucchini Pancakes.
- 2 cups grated unpeeled zucchini
- 1 teaspoon kosher or sea salt
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup grated cheddar or Colby cheese
- 1 tablespoon thinly sliced scallions (green onions) or 2 tablespoons chopped fresh chives
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 tablespoon cold salted butter
Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon batter by the tablespoon into the pan, being careful not to overcrowd. Press down lightly with a spatula to flatten. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with remaining batter.