Monday, July 21, 2008

Zucchini Pancakes

The key to great zucchini pancakes is the thickness – too thick, and the outside is nicely browned, while the inside is still gummy and undercooked. But spread thin, the pancakes cook up nice and crisp on the outside and cooked through on the inside. I especially liked the addition of the grated onion in this recipe – it made them more potato-pancake like, especially when you serve them with sour cream and chives. Another winning recipe from Barefoot Contessa at Home.

Click here to download and print a pdf of this recipe:

Zucchini Pancakes

Zucchini on Foodista


sarah j. gim said...

thanks for the tip :)

Katie said...

I want this for dinner tonight!

Lauren said...

I wonder if you could make these a "sweeter" option instead of savory with the addition of some brown sugar and cinnamon/nutmeg, and allspice. Then they'd be like tiny zucchini-bread fritters! :)