Zucchini Pancakes

Zucchini Pancake served with Trout With 
Shrimp and a Tarragon Butter Sauce

Spreading the pancake batter flat The Zucchini batter gets liquified as it sets.

Zucchini has a high water content. Mix and Use

Do not make ahead.

Zucchini pancakes

Zucchini Pancakes

This is the third of four recipes from a recent cooking class titled, "Traditional French Feast". If you have ever grown a zucchini plant and wondered how a blossom can grow to a ball bat size squash in an afternoon, you know how closely you watch your yield! This recipe is very tasty and a great use for the squash. Our instructor used squash about 1 1/2 inch in diameter. (No larger or the seeds are too large.)

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Ingredients:

5-6 medium zucchini (about 2 pounds)

1 cup grated onion

1 cup red bell pepper, finely julienned

2 cloves garlic, minced finely

2 extra large eggs

8 tablespoons flour

1 teaspoon baking powder

Salt and freshly ground pepper

1/8 teaspoon grated nutmeg

Unsalted butter and vegetable oil

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Directions:

Preheat the oven to 300 degree.

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Wash adn trim the ends of the zucchini. Grate the zucchini into a bowl using the laarge grating side of a box grater. *Our instructor used the disc of a food processor. Toss with salt in a colander. Let steep for 10 minutes. Press out excess liquid using a linen towel and transfer into a large bowl. (Place a workable amount in a towel, bring the ends together and twist the towel to wring the excess liquid.)

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Immediately stir in the onion, garlic, julienned, red pepper, and eggs. Stir in the flour. the baking powder, salt, pepper, and nutmeg. (If the batter is too thin add a little more flour.)

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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 biutter is hot but not smoking, lower the heat to medium-low and drop heaping soupspoons of batter into the pan. Spread the batter and flatten if needed. Cook the pancakes about 2 m inutes on each side, until browned. Place the finished 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 untill all of the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot>