Zucchini

Zucchini Pancakes

Posted by Carole Koch

4 cups shredded zucchini
1 teaspoon salt
1 cup minced scallions
1 cup biscuit mix
1 tablespoon dried dill weed
1 teaspoon coarsely ground pepper
2 large eggs, beaten
1/4 cup canola oil

Place zucchini in large bowl and toss with the salt. Let sit for 30 minutes to remove moisture. Add scallions, biscuit mix, dill weed and pepper. Add eggs and stir until biscuit mix is wet. Preheat oven to 200 degrees F. Heat a griddle over medium heat, and brush with a thin coat of oil. Use a 1/4-cup measure to scoop up the zucchini mixture and drop onto griddle. Use a fork to spread into a 3-inch pancake. Leaving at least 1-inch between pancakes, repeat until griddle is filled. When bottom of each pancake is golden brown, flip and cook the other side. Remove from griddle when both sides are done and stack the cakes on a heat-proof dish. Keep pancakes warm in the oven. Oil the griddle again and cook the remaining mixture until it is all used up.

Serves 8.

From”Vegetarian Times Complete Cookbook,” Wiley Publishing, 2005.

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