Recipe of the Day: Ina’s Zucchini Pancakes Recipe | Foods Community

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Ina’s golden-brown zucchini pancakes: a fantastic way to try to eat your greens.

Get the recipe:

Zucchini Pancakes
Recipe courtesy of Ina Garten
Complete: 24 min
Lively: 20 min
Yield: ten (three-inch) pancakes
Stage: Easy


2 medium zucchini (about three/4 pound)
2 tablespoons grated red onion
2 more-massive eggs, flippantly crushed
6 to 8 tablespoons all-intent flour
one teaspoon baking powder
one teaspoon kosher salt
one/2 teaspoon freshly floor black pepper
Unsalted butter and vegetable oil


Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl applying the massive grating facet of a box grater. Straight away stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets far too thin from the liquid in the zucchini, include the remaining 2 tablespoons of flour.)

Heat a massive (ten to 12-inch) saute pan around medium warmth and melt one/2 tablespoon butter and one/2 tablespoon oil collectively in the pan. When the butter is sizzling but not smoking cigarettes, decreased the warmth to medium-lower and drop heaping soup spoons of batter into the pan. Prepare dinner the pancakes about 2 minutes on every single facet, until browned. Location the pancakes on a sheet pan and continue to keep heat in the oven. Wipe out the pan with a dry paper towel, include far more butter and oil to the pan, and continue on to fry the pancakes until all the batter is employed. The pancakes can stay heat in the oven for up to 30 minutes. Provide sizzling.

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