Ingredients
4 cups of grated zucchini
1 onion
2 large eggs
1//2 cup of grated cheese
1 cup of flour
salt
pepper
1 TB of baking powder
1 tsp of Italian season
garlic
olive oil
Directions
- Grate zucchini in food processor or in a bowl using a large grating side of a box grater. Squeeze out excess water from zucchini.
- Stir in diced onion, grated cheese, diced garlic, and eggs.
- In a separate bowl mix flour, baking powder, salt, pepper, Italian seasoning.
- Add dry ingredients to zucchini mixture (if the batter gets too thin from the liquid in the zucchini, add the more flour).
- Heat a large sauce pan over medium heat and add oil to the pan.
- Drop heaping soup spoon of batter into the pan.
- Cook the pancakes about 2 minutes on each side, until browned.
- Place the pancakes on a sheet pan and keep warm in the oven.
- Wipe out the pan with a dry paper towel, add more oil to the pan, and continue to fry the pancakes until all the batter is used.