Zucchini Pancakes

It's Potluck week at I Heart Cooking Clubs (IHCC). We are free to choose any recipes from IHCC current or past featured chefs. And I've made Ina Garten's Zucchini Pancakes for our brunch snack. 

Zucchinis are grated using the coarse side of the box grater. Stir the grated zucchinis together with grated onion, eggs, flour, baking powder and salt. I've added red chillies to the batter, deseeded and thinly sliced.  I find that the batter is quite runny and have added a few extra tablespoons of flour. The next time I will squeeze out some of the juices from the zucchini. Scoop heaping tablespoons of the batter and pan-fry in hot oil on both sides until golden.

These may be eaten with sour cream, or with your favourite sauce. I've made one of our favourite and simple dipping sauce, a mixture of mayonnaise and Sriracha sauce, which we love to dip our fritters or savoury pancakes. These pancakes are delicious and makes a wonderful brunch snack.

Zucchini Pancakes

(recipe by Ina Garten, from foodnetwork.com)

2 medium zucchini (about 3/4 pound)

2 red chillies, deseeded and sliced thinly

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

unsalted butter and vegetable oil

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

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 butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the 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 until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

November 2017 Potluck