>> Wednesday, June 9, 2010
I spotted this dish yesterday while channel surfing. It is from Ina Garten's Barefoot Contessa program on Food Network. The measurements and ingredients are not exact to hers, since I made it from memory and used ingredients I had on hand. The original that aired on the show can be found here.
2-3 medium zucchini, shredded
1 medium sized shallot, minced
1 TBSP minced garlic
2 TBSP parmesan cheese
3 large eggs, beaten
6 TBSP flour
1 tsp baking powder
salt and pepper to taste
1 TBSP butter
Shred your zucchini and place it into a bowl with papertowels in the bottom. This allows some of the water to drain out which will help the zucchini crisp up in the pan and not turn out soggy.
Once the zucchini is drained, put it into your mixing bowl. Add the minced shallot, garlic and egg. Combine well.
Add the parmesan, flour, baking powder, salt and pepper. You may or may not need a bit more flour if the zucchini is too wet. Mix all ingredients together.
In a large skillet, heat 1 TBSP olive oil and 1 TBSP butter over medium heat. Once butter is melted, spoon the batter into the pan just as with regular pancakes. Work in batches, don't crowd the pan.
Cook 2-3 minutes on each side; they are ready to flip when they begin to get tiny bubbles on the surface. Can be kept in a warm oven for up to 30 minutes.
***Keep in mind that these ARE pancakes and will have the consistency of such, they are not super crispy like a hashbrown patty might get. Larger shred of the zucchini and a drier batter might yield a crisper result.