Zucchini Pancakes!

Anyone hip deep in zucchini yet? While I was thrilled by the stripes, my zukes are an odd shape this year... if picked at about 3-4" they are straight and beautiful, left on longer they resemble crook-neck squash.

I found this recipe in a BHG magazine dated July 2007, it is worth the cost of the subscription! 

I've shared it many times, and it's a winner. Today I'm joining Foodie Friday with it, please stop over to see what everyone else is cooking up!

This recipe not only tastes great, but it can easily be reduced so it's great for one or two people. 

I make a 1/4th of a batch all the time.

Zucchini Pancakes

4-5 medium zucchini (about 1 1/2 lbs.)

3/4 tsp salt

4 eggs

1 clove garlic, minced

3/4 C flour

1/2 C grated Parmesan cheese

1 Tblsp finely chopped onion

1/4 tsp ground black pepper

Sour cream (optional)

1. Shred zukes (about 5 cups), add to a colander and toss with salt. Place plate on top and weigh it down with cans. Drain 15 minutes, discard liquid (don't skip this step!).
2. In bowl beat eggs and garlic. Stir in flour, cheese, onion and pepper till just moistened (will be lumpy). Stir in zukes till just combined.
3. For each pancake spoon 1 heaping Tblsp batter onto a hot lightly oiled griddle or skillet, spread to a 3" circle. Cook over medium heat 2-3 minutes on each side or until pancake is golden brown. Keep warm while making the remaining pancakes.
4. Serve with sour cream.

My handwritten notes to myself on the article (not many on this one!):

-Make these again!

-Ok to add more garlic.
-Do not add more onion.

Hope you love them if you try them! :@)