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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe can be prepared in 45 minutes or less. May require additional sitting time. Ingredients:
1 1/2 pounds zucchini (about 3 large) |
1 teaspoon salt |
1/4 cup thinly sliced red onion |
1 large egg |
3/4 cup coarse fresh bread crumbs |
vegetable oil for brushing skillet |
Directions:
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, egg, bread crumbs, 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.
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