One of our Test Kitchen tasters introduced us to these wonderful zucchini pancakes. They are great with any meal or for a quick snack. We make a whole batch and then store them in the fridge for up to a week.
- 2 cups zucchini, grated
- 2 large eggs, slightly beaten
- 1 tablespoon scallions, chopped
- 1 tablespoon garlic greens, chopped
- 1/2 cup flour
- 1/4 cup Parmesan or Romano cheese, grated
- 1/2 teaspoon baking soda
- 1/2 teaspoon Jack's Blend Rubarama
- 2-3 tablespoons olive oil
Place grated zucchini in cheesecloth and squeeze out excess moisture. There will be a lot, so do this over a sink or a good sized bowl.
Stir together zucchini, eggs, scallions, and garlic greens. In a separate bowl, mix together flour, cheese, baking soda, and Rubarama. incorporate into the zucchini mixture and combine until it is just moistened.
Over medium heat, add oil to skillet, let warm enough so that the oil evenly coats the skillet when you swirl the pan. Pour approximately 1/4 cup of the batter into the skillet, cook for 2 minutes on one side, flip, and cook for another 3 minutes.
Remove from pan and drain on a cooling rack.