Zucchini Pancakes

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Speaking of vegetarian, we made these zucchini pancakes as a side dish the other night–delicious and nice change of pace from our normal starch.  The recipe comes from Epicurious.com but we modified it quite a bit. These tasty little treats go well with anything but especially chicken and fish. They would make a nice, light dinner served with a big, bright salad.

Zucchini Pancakes

Ingredients
Makes 12-20 pancakes

1 pound zucchini, trimmed, coarsely grated
1 and half cups green onions, thinly sliced
2 eggs, beaten to blend
1/2 cup all purpose flour
1 cup fresh parsley, finely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Olive oil


Preparation
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 2 eggs, flour, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.)

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

Tips and Tidbits
These reheat great. Either in the microwave or if you want to crisp them up a bit put them in a 300-degree oven on a cookie sheet covered in aluminum foil for about 1o minutes.
Maggie Canon
Maggie Canon is a nationally recognized magazine, website and book editor. She founded InfoWorld magazine and was the editor in chief of several other leading technology publications. She has since focused her career on consumer content including developing and launching the leading lifestyle website Glam.com and producing the best-selling book series America 24/7.

In addition, she was the co-host of HGTV¹s 21st Century Home television series. She is an avid traveler, cook and entertainer. Check out her blog, Chez Maggie and Jeff where she has posted some of her favorite recipes.
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