Zucchini- Parmesan Pancakes - Shire club

Tuesday, October 8, 2019

Zucchini- Parmesan Pancakes

In September, when zucchini is abundant, the versatile veggie is inexpensive
and the prime ingredient in these little green pancakes, which are tender
and fl avorful.


1 pound zucchini (3 to 4 small)
1 tablespoon kosher salt
1 large egg
3/4  cup fi nely grated Parmesan cheese, preferably Parmigiano- Reggiano
1/4  cup  whole-wheat fl our
1/4  cup unbleached  all-purpose fl our
2 tablespoons minced fresh chives or scallion greens
1 teaspoon baking powder
1/2  teaspoon baking soda
1/4  teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, softened


1. Trim the zucchini and coarsely shred in a food processor or with a box
grater; place in a colander, sprinkle the salt on top, and toss well. Let stand
for 15 minutes to draw out moisture from the zucchini.
2. Squeeze the zucchini one handful at a time to remove as much liquid as
possible and then transfer to a medium bowl. Add the egg, Parmesan, fl ours,
chives,  baking  powder,  baking  soda,  and  pepper.  Mix  well  with  a  rubber
spatula until blended.
3. Lightly oil a griddle or a nonstick large skillet with the olive oil and heat
over medium heat until hot. Add a heaping tablespoon of batter for each pan-
cake to the skillet, spreading each mound lightly into a 3-inch circle. Let cook
until golden brown underneath, about 4 minutes. Flip with a spatula and
cook until golden on the other side, about 3 minutes more. Transfer the pan-
cakes to a platter and immediately spread with a little butter. Repeat with the
remaining batter.

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