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My kids loved this when we were given the overflow zucchini in the summer time!..
Spicey Zucchini Pancakes with fresh salsa and sour cream
1 1/2 lb zucchini or other squash
7 oz red onion
1 1/2 tsp salt
2 cloves garlic, crushed
3 tbsp finely ground flax seeds
3 tbsp parmesan cheese, grated
2 tbsp fresh mint or basil, or
1 1/2 tsp dried herbs
1/8 tsp ground nutmeg
1 tbl hot chile powder
fresh cracked pepper to taste
2 eggs, beaten
olive or canola oil
grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables.
In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesan cheese, mint, nutmeg, chile and pepper. Mix well. Toss with zucchini. Add eggs and mix well.
In a heavy large skillet, heat 1/2-inch oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter.
Top with sour cream (if allowed) chopped cilantro and fresh salsa (you can make your own or get one of the fresh ones in the produce isle with no added sugar).....
if you want to make a cheddar jalapeno version try adding 1/4 cup extra sharp cheddar and some slivered jalapeno pepper or you can do a gorgonzola and pinenuts....you are only limited here by your imaginations!!! enjoy!!!
Spicey Zucchini Pancakes with fresh salsa and sour cream
1 1/2 lb zucchini or other squash
7 oz red onion
1 1/2 tsp salt
2 cloves garlic, crushed
3 tbsp finely ground flax seeds
3 tbsp parmesan cheese, grated
2 tbsp fresh mint or basil, or
1 1/2 tsp dried herbs
1/8 tsp ground nutmeg
1 tbl hot chile powder
fresh cracked pepper to taste
2 eggs, beaten
olive or canola oil
grate zucchini and onion into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10 minutes. Squeeze excess water from grated vegetables.
In same bowl combine zucchini, onion, and garlic. In small bowl combine flour, Parmesan cheese, mint, nutmeg, chile and pepper. Mix well. Toss with zucchini. Add eggs and mix well.
In a heavy large skillet, heat 1/2-inch oil over medium-high heat until very hot. Form pancakes by pouring 1/4 cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles. Cook until brown on both sides, turning once. Drain on paper towels. Repeat with remaining batter.
Top with sour cream (if allowed) chopped cilantro and fresh salsa (you can make your own or get one of the fresh ones in the produce isle with no added sugar).....
if you want to make a cheddar jalapeno version try adding 1/4 cup extra sharp cheddar and some slivered jalapeno pepper or you can do a gorgonzola and pinenuts....you are only limited here by your imaginations!!! enjoy!!!