How to cook Zucchini Pancakes
Recipe for Zucchini Pancakes Ingredients
• 1 1/2 pounds zucchini (about 3 large)
• 1 teaspoon salt
• 1/4 cup thinly sliced red onion
• 1 large egg
• 3/4 cup coarse fresh bread crumbs
• Black pepper to taste
• Vegetable oil for brushing skillet
Grate zucchini on the largest holes of a grater into a colander and
combine well with salt. Let zucchini drain 30 minutes.
Preheat oven to 200 degrees F.
Using hands, squeeze as much liquid from zucchini as possible. In
a bowl stir together zucchini, onion, egg, bread crumbs, and pepper
to taste until combined well.
Lightly brush a 12-inch non-stick skillet with oil and heat over moderately
high heat until hot but not smoking. Drop four 1/8-cup measures of
zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick
pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden
and cooked through, transferring pancakes to an ovenproof plate. Keep
pancakes warm in oven while making more pancakes in same manner.
• CIDER-GLAZED MINI APPLE MUFFINS
• 1/4 cup walnuts
• 1/2 Granny Smith or Golden Delicious apple
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 2 tablespoons unpasteurized apple cider
• 1 large egg
• For cider glaze
• 2 cups unpasteurized apple cider
• 2 tablespoons granulated sugar
Preheat oven to 400 degrees F. and grease twelve 1/8-cup mini-muffin
cups (about 1 3/4 inches across top and 3/4-inch deep).
Lightly toast walnuts and chop fine. Core and peel apple and cut into
1/4-inch dice. Into a bowl sift together flour, baking powder, cinnamon,
and salt. In a saucepan melt butter and stir in brown sugar. Remove
pan from heat. Whisk cider and egg into butter mixture until smooth
and add to flour mixture, stirring until combined well. Stir in walnuts
and apple. Divide batter among muffin cups and bake 15 minutes, or
until golden.
Make glaze while muffins are baking:
In a 2-quart saucepan boil cider 15 minutes, or until reduced to about
1/2 cup, and pour through a sieve lined with 4 layers of cheesecloth
to remove sediment. Return cider to cleaned pan and add sugar. Simmer
mixture, stirring, until syrupy, about 5 minutes.
While muffins are still warm, with a wooden pick make several holes
in top of each muffin. Brush warm glaze over muffins several times
until absorbed. Yield: 12 mini-muffins
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