Zucchini pancakes are delicious year round, but especially in the summer and fall, when this vegetable is at its peak. A great side dish or a main vegetarian dish.
4 c shredded zucchini
1 c flour
2 eggs, lightly beaten
A few chopped squash flowers, if you have them
1 small carrot, shredded carrot (optional)
1 T baking powder
¼ cup fresh chopped parsley
1/4 to 1 cup of shredded Grafton Cheddar (1 Year Aged, 2 Year Aged or Garlic cheddar recommended)
1/4 t garlic powder, or 1 clove garlic chopped
Salt & pepper to taste
Olive Oil, for cooking
Shred zucchini and place in a colander. With your hands, squeeze down on the zucchini to drain excess natural water in a colander. Allow to drain in a sink while preparing other ingredients.Combine all ingredients in a large bowl, then fold in the zucchini.Heat oil in a deep frying pan. At minimum 1/4 to 1/2 cup of olive oil. When hot, drop in tablespoon size drops of batter. Cook until browned on each side.Drain on paper towels and salt.
how to serve:
Serve hot with red sauce or sour cream.