Julians Zucchini Pancakes

1. 1

   In a medium sized bowl, add your shredded zucchini.

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   I used my box grater, you may use a food chopper as well.

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   Next you must drain out your zucchini.

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   If you dont, your pancakes can be too soggy.

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   I literally squeeze the life out of the zucchini by hand.

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   You can also place your shredded zucchini in a colander and let the water drip down into another bowl.

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   This takes more time.

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   If you are like me and you want it done now, squeeze it!

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   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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    I do a dash of each salt and pepper, then add more salt later on.

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    Check out your batter.

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    Is it too watery?

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    If so, add more flour.

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    Mix well, and now you are ready to fry.

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    Into a frying pan, add the oil and butter.

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    Butter adds flavor.

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    Yum!

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    Use a spoon to make your pancakes.

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    I used a tablespoon for each and ended up with 10 zucchini pancakes.

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    My pan held about 5 pancakes, so keep adding more oil and butter and cook in batches if needed.

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    Cook for 2-3 minutes on each side or until golden brown.

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    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!

* Per serving · 4 servings · Values may vary.