Zucchini Pancakes
Fine Cooking
Zucchini Pancakes
Fine Cooking
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1 1/2 pounds zucchini (about 3 large) 1 teaspoon salt 1/4 cup thinly sliced red onion 1 large egg 3/4 cup coarse fresh bread crumbs vegetable oil for brushing skillet Directions: Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes. Preheat oven to 200°F. Using hands, squeeze as much liquid from zucchini as possible. In a bowl, stir together zucchini, onion, egg, bread crumbs, and pepper to taste, until combined well. Lightly brush a 12 inch non stick skillet with oil and heat over moderately high heat until hot, but not smoking. Drop four 1/8 cup measures of zucchini mixture into skillet and with a spatula, flatten into 1/4 inch thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through. Transfer pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner. Serves 4.
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