Julian’s Zucchini Pancakes

In a medium sized bowl, add your shredded zucchini. I used my box grater, you may use a food chopper as well. Next you must drain out your zucchini. If you don’t, your pancakes can be too soggy. I literally squeeze the life out of the zucchini by hand. You can also place your shredded zucchini in a colander and let the water drip down into another bowl. This takes more time. If you are like me and you want it done now, squeeze it!

Now, add the drained zucchini into a mixing bowl along with the beaten egg, Parmesan cheese, baking powder, flour, salt and pepper. I do a dash of each salt and pepper, then add more salt later on. Check out your batter. Is it too watery? If so, add more flour. Mix well, and now you are ready to fry.

Into a frying pan, add the oil and butter. Butter adds flavor. Yum! Use a spoon to make your pancakes. I used a tablespoon for each and ended up with 10 zucchini pancakes. My pan held about 5 pancakes, so keep adding more oil and butter and cook in batches if needed. Cook for 2-3 minutes on each side or until golden brown.

After you are done frying, remove them from your pan and place on a dish lined with paper towel to remove excess oil. Sprinkle with more salt and repeat frying the rest of the batter. That’s it! These are best if eaten right away. Why wait? Enjoy!