Meal

Zucchini Pancake Dinner

Zucchini Pancakes

ZUCCHINI PANCAKES
In a medium mixing bowl, whisk together ¾ lb. grated Minnesota Grown zucchini, ¼ cup grated red onion, 2 tbsp. chopped fresh basil, 2 lightly beaten eggs, ¼ cup grated Parmesan cheese, ½ cup flour, ¾ tsp. baking powder, 1 tsp. kosher salt, ½ tsp. freshly ground Kowalski’s Black Peppercorns and a pinch of crushed red pepper flakes. Lightly coat a large nonstick skillet or griddle with a little butter and oil; heat to medium and wipe skillet with a paper towel to coat pan evenly and absorb excess oil. In batches, scoop batter onto the 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. Serve immediately topped with sour cream and garnished with chopped fresh herbs.

STRAWBERRY BALSAMIC SUNDAES
In a large bowl, stir together 16 oz. strawberries, 2 tbsp. Kowalski’s Balsamic Vinegar and 2 tbsp. sugar; refrigerate, covered, for 1 to 4 hrs., stirring occasionally. Serve over ice cream or frozen yogurt.

WINE
Stop by the Wine Shop at our Grand Avenue, Hennepin, Stillwater, Eagan, Excelsior, Woodbury or Shoreview markets for assistance in making a great choice.

Selection and availability of products vary by market.