Zucchini Pancakes

I am excited to participate in this month's Blogger's Choice swap.  This is when you're assigned a blog of another participant and you get to choose from their entire blog what you want to make.  One requirement of participating in this swap is to have 50 recipes posted.  At the time of sign-up, I had 51 (the number has gone up since due to my recent posts).  I may not participate in this swap every month, but I'm sure every other month or so I'll want to do it.  I mean, I make things from the other ladies on the What's Cooking board's blog all the time, so why not make my own blog post about those recipes?!  The blog I was assigned was Simple Gourmet Cooking.  Dawn has lots of delicious recipes, but which one to choose?  I jokingly thought to myself 'well, she was just assigned my poached flounder, I could just re-post that!', but obviously that wasn't a realistic thought.  She recently posted a yummy looking apple cider doughnuts, and I've been meaning to use my new doughnut pan, but we've had a lot of sweets lately.  Then I found it.....zucchini pancakes!

Even in her post she says that she knows it sounds a bit weird - her husband gave her major side-eye for mentioning she was going to make this.  But honestly, my husband and I enjoy zucchini so much that we were all for trying this recipe out!

Making them was super easy, though I made a few minor adjustments (making it the way she post they came out a bit greasy to me, so I added a step to remove some of this grease).  And honestly, these are a good substitute for veggie kugel.


And check out Eva's posting of my hamentashen   This is why I love these swaps, someone who was born in Taiwan tries out a traditionally Jewish treat!

Zucchini Pancakes (slightly adapted from Simple Gourmet Cooking)

Ingredients 2 medium zucchini (about 3/4 lb)
2 tbsp grated onion
2 large eggs, lightly beaten
8 tbsp all-purpose flour
1 tsp baking powder
3/4 tsp kosher salt
1/2 tsp ground black pepper
butter and vegetable oil (to make parve, use oil only)

Directions
- Grate the zucchini into a bowl using the large grating side of a box grater.
- Stir in the onion and eggs
- Stir in flour, baking powder, salt and pepper.  If the batter is too thin and/or liquidy, add more flour as needed.
- Heat a large (10-12 inch) skillet over medium heat and melt 1/2 tbsp of butter and 1/2 tbsp of 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.  Remove and put on paper towels to soak up extra grease.
- Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry until all the batter is used.
- If needed, put on a sheet pan and heat in oven at 300 degrees to keep warm.