Sunday, September 12, 2010
The Great Zucchini: Recipe
These were terrific with a slightly sweeter taste than its potato cousin. I should have served them with a sour cream dipping sauce but by the time I figured that, they were all gone!
makes about 35 small
5 cups shredded zucchini (use large holes on a box grater), from about 3 1/2 lbs zucchini, squeezed tightly of all liquid*
1/3 cup flour
1 Tbsp. salt
2 eggs, beaten
1 onion, minced
* Use hands to squeeze out liquid and then squeeze again with paper towels
Combine all ingredients and heat oil in a large frying pan until very, very hot. Using a tablespoon to scoop up mixture, form about 35 small balls and then flatten gently into pancakes. To ensure even cooking, do not overcrowd the fryer - place about 4-6 pancakes into the fryer at one time. Turn gently after about 4-5 minutes per side - once it browns on each side. Remove and drain on paper bags
I made these one day ahead and refrigerated. Reheat in an oven set at 350 for 15 minutes.