Zucchini Pancakes
Different that Zucchini Latkes, this recipe only has 3 ingredients! I tried it for dinner tonight as I was craving something healthy and was I mistaken! Tried making the recipe in a pan that was too small so the pancake came out rather thick. This then soaked up all the oil and didn’t cook all the way thru, leaving me with delicious, crispy outside and mushy, doughy insides. Lesson learned: bigger pan or less zucchini!
Recipe and Photo Credit: http://soupbelly.com/2010/06/17/super-easy-zucchini-pancakes/
Ingredients:
- 1 1/2 cups julienned zucchini
- 1/2 cup flour
- 1/2 cup water
- 1/2 tsp. salt
- vegetable oil for frying
Directions:
- In a bowl, combine julienned zucchini, flour, water and salt.
- In a large frying pan, heat 2 Tbsp. oil on medium high heat. Using a spoon, spread zucchini mixture evenly onto the pan. Swish and tilt the pan to ensure the oil is evenly coating the bottom of the pancake and the pancake isn’t sticking to the pan.
- After a few minutes peak underneath the pancake to see if it is browning. Using a spatula, flip the pancake to cook the other side (or if you’re a master chef, flip it without the spatula). Be careful with splattering oil. Use the spatula to press down on the pancake every so often. Add a bit more oil if necessary.
- When both sides are golden brown and crispy, transfer pancake onto a dish. Sprinkle salt on top and serve
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