Laurie's Zucchini
Pancakes
Laurie
is an organic siren who hails from a groovy farming community
that is transforming our palates with healthy, organic
fruits and vegetables year 'round, a welcome addition to
our line up of breakfast sirens and trust us, this recipe
is delicious.
Ingredients
4
-5 medium zucchini (about 1 1/2 lb.)
Three-quarters of a teaspoon salt
4 eggs
1 clove garlic, minced & sautéed
1 Tablespoon finely chopped onion, sautéed
3 quarter's of cup flour
One-half cup grated Parmesan cheese
One-quarter teaspoon ground black pepper
Toppings.any
or all:
Mexican sour cream
Dusting of salt & cumin
Salsa
Additional grated Parmesan
- Coarsely
shred zucchini (about 5 Cups). Toss zucchini with salt.
Place in colander with a plate on top; weight with cans.
Drain 15 minutes: discard liquid.
- In
a bowl beat eggs, cumin, garlic & onion. Stir in flour,
cheese, pepper, and cilantro just until moistened (batter
will be lumpy.) Stir in zucchini just until combined.
- For
each pancake, spoon 1 heaping T. batter on hot lightly
oiled griddle, spread to 3-inch circle. Cook over medium
heat 2-3 minutes on each side or until pancake is golden
brown. Keep pancakes warm while cooking remaining ones.
- Serve
topped with sour cream, etc. Or cool, layer in container
with waxed paper, and freeze up to 3 months.
- To
reheat, preheat oven to 425 degrees. Place frozen pancakes
in single layer on greased baking sheet. Bake, uncovered,
8-10 min. or until hot and slightly crisp. Makes 30 pancakes.
RETURN TO RECIPE
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