My first mother-in-law used to make these when I was a young newlywed. I loved them! She eventually showed me how to make them. Turns out they are so easy she was trying to keep the secret as long as possible. I still make them for my follow-up husband when the zucchini crop is at its summer peak. They are light, crispy and delicious. A great recipe to add the "what do I do with all this zucchini?" file. —WriteEye
- Serves 4
finely grated Romano Cheese
Salt and Pepper to taste
Butter for cooking, can use Olive Oil instead
- In a small mixing bowl, lightly beat the 2 eggs. In a separate medium sized bowl mix the dry ingredients, flour, cheese, baking powder, until combined. Add the eggs, zucchini and onion to the flour mixture and mix to combine. The moisture released by the zucchini will make the mixture a pancake like consistency. Season the batter with salt and pepper to your taste. I have added a dash of cayenne on occasion to give it a kick. A dash of dill adds a nice taste too.
- Heat a large cast iron or non-stick skillet over medium heat. Melt one Tablespoon of the butter until foamy. Add the Zucchini batter to the pan by table spoonfuls and cook until golden with crispy edges. Flip and brown on the second side. Remove and keep hot in a warm oven. Heat 2nd Tablespoon of butter and cook remaining batter. Makes about 12