Zucchini pancakes

This zucchini pancake recipe comes from Jan Search (via the website of our friends at Spring Hill Farm) with this note: “ I’m not a big fan of zucchini so I got creative. This is an adaptation of a Barefoot Contessa recipe I found online; I used organic whole wheat flour, added the cheese and almond meal. (Of course, the almonds and flour make a complete protein.)”

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and olive oil
Almond meal (finely ground raw almonds)
2 tablespoons of gorgonzola cheese crumbles


Grate the zucchini into a large bowl. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the 2 TBLS or more of almond meal.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a paper towel; add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


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