Lingering in the bottom of my produce drawer were five zucchinis. 

These are the last of a crop whose yield always seems to take me by surprise.  If you’re a novice gardener, start there; I swear zucchini plants would grow on the sidewalk.  And every plant produces a ga-jillion zucchinis so you can bask in your gardening success for weeks on end. 

Anyway, I have been throwing zucchinis in everything under the sun for weeks now… breads, cakes, stir fries, quiches, omelets… and on and on, but these few remained.  I opened my trusty Ina Garten cookbook for inspiration and there it was… zucchini pancakes. 

Savory pancakes?  “But… what do you put on them?”, my husband asked, at a loss since maple syrup didn’t seem right.  I wasn’t sure so out came the salsa, guacamole, two types of salsa, hummus, and … maple syrup. 

The flavor of these is really great.  I also see a lot of tweak potential to these, perhaps adding a little cheese or something spicy like cayenne or hot sauce?  Regardless, these are definitely worth another look, whether with a tweak or just as they are. 

INGREDIENTS

2 medium zucchini (about 3/4 pound), unpeeled

2 Tbsp. red onion, grated

2 eggs, lightly beaten

6 to 8 Tbsp. all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. freshly ground black pepper

Vegetable oil

 

DIRECTIONS

Preheat oven to 300 degrees (I just used the ‘Warm’ button).

Grate the zucchini using the large side of a box grater.  Immediately stir in the onion and eggs.  Stir in 6 Tbsp. of the flour, baking powder, salt and pepper.  If the batter is too thin from the zucchini liquid, add the other 2 Tbsp. of flour. 

Heat a skillet or large pan over medium heat.  Add oil to the pan.  When hot, lower the heat to medium-low and drop a heaping spoon of batter into the pan. 

Cook the pancakes about 2 minutes on each side, until browned.  Place the pancakes in the oven to keep warm.  Add more oil to the pan and continue to fry th epancakes until all the batter is used.  The pancakes can stay warm in the oven up to 30 minutes. 

Serve hot.  Makes 10 3-inch pancakes.

Oh, and just for the record… salsa, guacamole, and yes, even maple syrup, were excellent on these. 

Recipe source: barefoot contessa at home by Ina Garten
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