which is about the only thing i can think of that i have in common with one of my favorite chef's, Ina Garten, the barefoot contessa. LOVE her. Love her recipes. I was watching her show the other day and she made these zucchini pancakes and I knew the perfect way to use the fresh zucchini in my fridge. Here is the recipe from the Food Network website...
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating 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 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon 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. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
I followed this recipe exactly but I did only have salted butter which made them a little salty for me. I probably will cut out some of the salt next time or use unsalted butter to fry them up in. Also, the oil/butter has to be REALLY hot or you get a greasy blobby mess. YUCK. But when they do turn out well, they are simply scrumptious. Even great warmed up in the toaster the next day. Christian and I both agreed that even though they were yummy, they needed a little something. A dipping sauce or some cheese mixed in the batter would have been a good addition. I whipped up some fry sauce, and that kinda helped, but I will have to think about another alternative sauce before I make these again. Either way this is now my 2nd favorite way to enjoy zucchini.