Zucchini Pancakes

RECIPE

These delightful zucchini pancakes will not last long! Flavored with sweet onions, hot out of the pan, they are a scrumptious accompaniment for grilled meats or spaghetti. In addition, these savory hot cakes freeze well and are an excellent way to preserve zucchini long after the summer season.

Makes 16-18 small pancakes

2 cups zucchini or summer squash, shredded and unpeeled
1/2 small Walla Walla sweet onion
2 tablespoons chopped fresh parsley
salt
black pepper
1 egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
virgin olive oil for frying
shredded parmesan cheese for sprinkling

Chop the onion and sauté it in a small amount of oil until translucent, but not browned. Wash and grate the zucchini (or mixed summer squash) and place it in a bowl. Stir in parsley, salt, pepper and egg and let the mixture set for about 15 minutes. Add the sautéed onion. Stir the milk into the batter as needed for consistency.

Coat the bottom of a skillet with olive oil and heat until hot, but not smoking. Use a tablespoon to drop the batter into the frying pan to make 2-inch pancakes. Cook about 2 minutes, until bubbles form on the top and the bottom is golden. Flip the pancakes and cook about 1 minute more until the second side is golden brown and the pancakes are cooked through. Serve hot, topped with shredded parmesan cheese.

More Recipes:
Zucchini Cocoa Cake
Tomato Onion Quiche
Oven Roasted Cipollini Onions