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Serves
2-3 (easily adapted to more)
Author Notes
Draining your zucchini well makes all the difference...See more at http://threecleversisters.com/2011/09/12/zucchini-pancakes-with-dill/ —sarabclever
Ingredients
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1.5 pounds
zucchini
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1 teaspoon
baking powder
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1/3 cup
flour
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salt
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2
eggs
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1/4 cup
fresh dill, minced
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3 tablespoons
butter for frying (approximate)
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plain yogurt, for serving
Directions
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Shred the zucchini, layering with salt. (I sprinkled about a half teaspoon of salt after each addition of zucchini). Place in a colander to drain for at least half an hour, stirring occasionally. Squeeze out the remaining liquid, as much as you can.
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Mix the zucchini in with the rest of the ingredients. Heat a heavy skillet or cast iron pan over medium-high heat and melt the butter, just until the foam subsides. Add the batter, forming pancakes. After a few minutes, when the top has begun to firm up slightly, flip to cook the other side. Pancakes should be crispy brown on both sides. Serve immediately, with yogurt.
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NOTE: These cook fast, but you can keep them warm in a 200F/90C oven.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.
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