But, a girl's gotta eat and until the temperature drops, I've still got to cook. I saw these zucchini pancakes at King Arthur and since I had some leftover zucchini frozen in my fridge I whipped these up one night. I liked them alright, but honestly, I should have added more cheese! Afterall, you can never have too much cheese, right? They were quick and easy and I didn't break a sweat making them :) That's always a good thing.
Adapted From: King Arthur Flour
I cut the original recipe in half and left out a few ingredients.
Yield: about 10 cakes.
2 large eggs, lightly beaten
1/2 teaspoon freshly ground black pepper or coarse black pepper
1/8 cup olive oil or vegetable oil
2 teaspoons salt, to taste
1 teaspoon dried basil\
2 cups coarsely grated zucchini; about one 10" zucchini
1 cup All-Purpose Flour
1/2 cup freshly grated Parmesan
Preheat a griddle or frying pan over medium-high heat.
Beat the eggs with the oil, salt, and pepper until thoroughly combined.
Add the basil, zucchini, and cheese, stirring to combine.
Stir in the flour.
Grease the hot skillet/griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle.
Cook cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops.
Flip the cakes, and cook them for about 3-4 minutes on the second side.
Repeat until you've used all of the batter.
Serve warm, at room temperature, or cold; with butter and grated cheese