Zucchini Pancakes

You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.

They aren’t the type of pancake you would pour maple syrup over. They are wonderful topped with some fresh salsa, though. I would- and have- eaten them for breakfast. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes.

I think they taste best when golden on the outside, a little crisp. They will still be tender inside.

So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.