I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. This recipe, The Barefoot Contessa’s Zucchini Pancakes, changed my mind.
I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. My friend, Kelly, served us a zucchini medley a few years back that was delicious and easy but I’ve yet to duplicate it at home.
Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them.
The first time I made the Barefoot Contessa’s zucchini pancakes, my picky eater was eager to try them. After all, he correlated the word pancake with something he loves. I did get him to try them but he was not a fan. My younger son, however, loved them and asked for more.
They are surprisingly delicious and easy to make. They cook up quickly and, although you can keep them warm in the oven, I suggest preparing the mixture and cooking them at the last minute.A quick and easy side dish that accompanies any entree these zucchini pancakes use up some of your garden's bounty. #zucchini #sidedish
If you’re serving them with an entree that needs to rest, like roast beef, roast chicken, or turkey, it’s the perfect time to make these. They take about 5 minutes to cook. Just have the mixture ready to go and your oil heated.
Can I make this recipe with other vegetables?
While I’ve not tried it, I bet using shredded carrots, sweet potatoes, or even yellow squash would work.
You may also try adding fresh from the garden herbs such as thyme, dill, or rosemary. I think thyme and zucchini would be a flavorful combination. Be sure to season them well with salt when they come out of the oil.
- 2 medium zucchini
- 2 tablespoons grated sweet onion
- 2 large eggs, slightly beaten
- 6 to 8 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
- 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 ½ tablespoon butter and ½ 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.
Don't use olive oil here. Use a neutral oil like canola or vegetable oil.