4 large zucchini, grated
2 tsps. coarse kosher salt
¼ medium red onion, sliced
2 garlic cloves, minced
2 large eggs, beaten
½ cup all-purpose flour
¾ tsp. baking powder
½ tsp. cayenne
1/8 tsp. ground black pepper
4 TBSPs. light olive oil, divided (more if needed)
Wash zucchini under cold running water. Pat dry and trim the ends.
Grate zucchini using the large holes of a box grater. Place grated zucchini on a colander or large fine strainer. Sprinkle salt over the zucchini and toss to mix.
Place colander or fine strainer filled with zucchini over a bowl or container (for the zucchini liquid to drip in). Set aside for 15 minutes.
With your hand, press grated zucchini against the fine strainer or colander to extract more liquid. Or squeeze zucchini a handful at a time. You may also use a clean dish towel, squeezing them in batches. The goal is to squeeze as much liquid from the zucchini. Transfer squeezed zucchini to large bowl.
Add sliced red onion and minced garlic to the zucchini. Toss to combine.
In a small bowl, beat eggs. Pour over the zucchini mixture. Mix well.
In another bowl, combine flour, baking powder, cayenne, and ground black pepper. Add this mixture to the bowl of zucchini. Mix well.
Heat a non-stick skillet and add 1 tablespoon oil. Swirl the oil around the skillet. Take a 1/3 measuring cup and scoop zucchini mixture and drop 4 or 5 cupful onto the hot skillet. Flatten each mound with the back of the cup or with a spatula. Fry cakes 3 or 4 minutes on each side over medium heat. Drain on paper towels. Continue frying the remaining zucchini mixture until done.
Serve as a side dish or appetizer.
Tess’ Kitchen Secrets:
- Keep zucchini pancakes warm by place them on a baking sheet, in a 225°F preheated oven while you finish frying the rest of the zucchini mixture.
- Squeeze a thin line of Sriracha hot sauce over the zucchini pancakes for a spicier taste.
- Or top pancakes with a dollop sour cream.
Serve and Enjoy!