Zucchini And Parmesean Pancakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Get those who think they don't like zucchini to try it with this. Serve as side with marinara sauce or over your favorite pasta. Ingredients:
3 cups shredded/grated zucchini, about 3 medium sized zucchini |
1 medium onion, grated |
2 eggs, beaten |
1/2 cup apf (all purpose flour) |
1/2 teaspoon baking powder |
1/2 cup grated parmesan cheese |
1/2 cup shredded fresh basil |
salt and fresh ground pepper to taste |
Directions:
1. Combine all ingredients well in a large mixing bowl.
2. Let sit at room temperature for 10-15 minutes.
3. The consistency should be that of a thick pancake batter.
4. Spray a large non-stick cooking pan with cooking spray and heat over medium-high heat.
5. Pour 1/4 cup of the batter into the pan to form small pancake.
6. Repeat as necessary, but don't crowd the pan.
7. Cook on the first side until golden brown.
8. Flip over and cook about another minute or so until cooked through.
9. Remove from pan and keep warm.
10. Serve with marinara sauce, sour cream, or over pasta.
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