Zucchini Pancakes
Ingredients
2
zucchini (about ¾ lb.), grated
½ cup
flour
¼ cup
grated red onion
¼ cup
freshly grated Kowalski's Signature Parmesan Cheese
2
eggs, lightly beaten
2 tbsp.
chopped fresh basil
1 tsp.
kosher salt
¾ tsp.
baking powder
½ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
crushed red pepper flakes
- Kowalski's Unsalted Butter and canola oil, for coating pan
- sour cream and chopped fresh herbs, for serving
Directions
- In a medium mixing bowl, whisk together first 10 ingredients (through crushed red pepper flakes).
- Lightly coat a large nonstick skillet or griddle with a little butter and oil; heat to medium.
- Wipe skillet with a paper towel to coat pan evenly and absorb excess oil.
- Working in batches, scoop batter onto skillet, forming 3-4" circles; cook until edges are set and dry and bottom of pancake is dark golden-brown (2-3 min.).
- Flip pancakes; cook until golden-brown on the other side (1-2 min.).
- Wipe skillet clean; regrease pan, wipe and repeat with remaining batter.
- Top pancakes with sour cream; garnish with herbs.
- Serve immediately.
