ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI FRITTERS WITH SOUR CREAM SAUCE
adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.
Provided by sofie-a-toast
Categories Vegetable
Time 25m
Yield 10 fritters
Number Of Ingredients 16
Steps:
- Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
- In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.
- Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, ginger, garlic, lemon zest, and egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
- In a large heavy skillet - cast iron is dreamy here - heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
- For the topping, if using, stir together the sauce ingredients and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.
ZUCCHINI PANCAKES WITH SAUCE OR A SOUR CREAM TOPPING !
This can be used for a summertime side dish, but also a great looking pancake to add to your brunch menu. It's very easy to make & they come out very moist! I tried it and enjoyed the lightness in this dish and it is a welcome dish to have on those hot summer days!
Provided by Poker
Categories Vegetable
Time 19m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
- Combine the zucchini, egg, onion, & mayonnaise.
- Stir into dry ingredients until well blended.
- In a large skillet, melt butter.
- Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
- Fry until golden brown, about 2 minutes on each side.
- Drain on paper towels.
- Serve with these toppings of your choice:.
- Your favorite spaghetti sauce & parmesan cheese or the sour cream.
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM
Categories Cake Dairy Vegetable Side Cocktail Party Zucchini Summer Pan-Fry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 pancakes as hors d'oeuvre or side-dish servings
Number Of Ingredients 14
Steps:
- Make basil chive cream:
- Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
- Make pancakes:
- Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
- Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
- Serve immediately, with basil chive cream.
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