Zucchini Pancakes

Our garden zucchini was only moderately productive this summer. We ate all we grew except for a few that I stuffed and gave to the neighbors. We've eaten it fried, sautéed, grilled, baked, and boiled, so when this recipe came to my inbox from King Arthur Flour, I thought I'd give it a whirl.

This is a good recipe, as are most of the recipes that come from King Arthur. We had these pancakes for dinner with Oven Fried Buttermilk Chicken from Arlene at The Food of Love, and for breakfast the next morning with (venison) steak and eggs. I ate one cold for lunch with some Ranch dressing on the side, and it was just as good then!

The recipe calls for 1/4 to 1/2 cup oil, which I thought was a bit much. I only used 3 T oil and it turned out fine. 

Zucchini Pancakes - From King Arthur

4 cups grated zucchini

1 cup freshly grated Parmesan, Cheddar, Monterey Jack, or other cheese (or a combination)

4 eggs, beaten

1/4 to 1/2 cup olive or vegetable oil

2 tsp salt

1/2 tsp freshly grated black pepper

1/4 cup (or more) chopped chives or onion

1 T freshly minced basil (or 1 tsp dried)

1 T freshly minced oregano (or 1 tsp dried)

1-1/2 to 2 cups King Arthur Unbleached All-Purpose Flour

Grate the zucchini and cheese. In a mixing bowl, beat the eggs and oil until light. Beat in the salt and pepper. Blend in the chives or onion, herbs, zucchini and cheese. Add enough flour to hold the mixture together when dropped from a spoon. Heat a griddle until it is moderately hot, and grease it lightly. Drop the batter into the hot pan by the 1/4 cupful and brown the pancakes on both sides. Serve them as soon as they're done or keep them warm in the oven.