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Fat Tuesday’s Savory Zucchini Pancakes

It’s Pancake Tuesday Mmmm Mmmm Mmmmm

But who said pancakes have to be sweet!?

Instead of focusing on the syrup loaded yummy breakfast pancakes today I decided to do a savory version. It’s an excellent way to get your veggies in and a great side dish at dinner!

Savory Zucchini Pancakes
Makes 8 to 10 pancakes

Ingredients:

1 1/2 lb zucchini (about 3 large)
1/2 tsp sea salt
1/4 cup thinly sliced red or green onion
2 large eggs
Olive oil as needed

Instructions:

1. Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.

2. Preheat oven to 200°F.

3. Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, eggs, and pepper to taste until combined well.

4. Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

Always living with passion,

Sammie