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1
In a medium sized bowl, add your shredded zucchini.
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2
I used my box grater, you may use a food chopper as well.
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3
Next you must drain out your zucchini.
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4
If you dont, your pancakes can be too soggy.
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5
I literally squeeze the life out of the zucchini by hand.
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6
You can also place your shredded zucchini in a colander and let the water drip down into another bowl.
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7
This takes more time.
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8
If you are like me and you want it done now, squeeze it!
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9
Now, add the drained zucchini into a mixing bowl along with the beaten egg, Parmesan cheese, baking powder, flour, salt and pepper.
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10
I do a dash of each salt and pepper, then add more salt later on.
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11
Check out your batter.
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12
Is it too watery?
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13
If so, add more flour.
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Mix well, and now you are ready to fry.
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15
Into a frying pan, add the oil and butter.
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16
Butter adds flavor.
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Yum!
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Use a spoon to make your pancakes.
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19
I used a tablespoon for each and ended up with 10 zucchini pancakes.
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20
My pan held about 5 pancakes, so keep adding more oil and butter and cook in batches if needed.
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21
Cook for 2-3 minutes on each side or until golden brown.
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22
After you are done frying, remove them from your pan and place on a dish lined with paper towel to remove excess oil.
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Sprinkle with more salt and repeat frying the rest of the batter.
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Thats it!
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These are best if eaten right away.
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Why wait?
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Enjoy!
