Zucchini Pancakes

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ZucchiniMediaI love, love, love zucchini.  It really doesn’t have much of a taste on it’s own, but it lends itself to some great possibilities.  My favorite being zucchini bread, and my second zucchini pancakes!  These are crazy easy and follows more of a formula then a recipe.

Grate your zucchini with the skin on into a large bowl.  In my case, I had two large zucchinis so it grated down to 6+ cups.  You can use yellow squash as well and you can add grated carrots, onions, or other veggies of choice.

Depending on the amount of zucchini you have, you can scale the amount of flour and egg to add.  Use 1/2 cup flour (I used a gluten free blend) to every 1 egg added.  For this I used two eggs and 1 cup flour.  I then added garlic powder, sea salt, and pepper.  You can also add pepper flakes or chili pepper for a bit of a kick.

The longer that it sits, the “wetter” that it gets.  So let it rest for at least 5 minutes and then in a large flat frying pan, heat your oil (enough to coat the pan, but not have it deep) over medium heat.  I use coconut oil, but you could even use butter if you would like–it’s to your preference.  I scoop out each pancake with a 1/4 c. measuring cup, plop (yes that is a technical term) into the pan and then flatten it with the underside of the measuring cup.  I then fry for 4 minutes on either side, and then when they are done I turn them out onto a plate with paper towels.

They are great with a quick tzatziki sauce–blend together plain Greek yogurt, dill, garlic and salt and pepper.

To reheat you can zap them in the microwave, but they lose their crispiness.  So you can either heat them in a fry pan, or reheat them on a cookie sheet in a 350 degree oven.  Enjoy!


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