Zucchini Cocoa Pancakes Recipes

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI PANCAKES

Steps:

• Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
• In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
• In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you've made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.

THE BAREFOOT CONTESSA'S ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F. (To keep the pancakes warm)
• Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 - 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan. Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
• If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.

ZUCCHINI PANCAKES

Steps:

• Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
• In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
• Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
• For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.