Zucchini Pancakes are one of my favorite childhood recipes. My mom used to make them when I was little to up my veggie intake and they were delicious dipped in sour cream. Now I cook them whenever I want to have a light easy lunch. The recipe is simple and only takes 30 minutes from start to finish. I hope you enjoy this delicious treat as much as I do!
- 3 medium zucchini (1 1/2 pounds), grated
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tablespoons grated yellow onion
- 1/2 teaspoon baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
Grate zucchini and using a cheese cloth, drain zucchini of their juice. In a bowl, add egg, onion, flour and baking powder. Season with salt and pepper. Heat olive oil in a large skillet over medium heat. Scoop tablespoons of batter onto the pan and flatten with a spatula. Cook for about 2 minutes per side. Continue until all batter is gone. Serve immediately with a side of crème fraîche.