Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Saturday, November 5, 2011

Healthy Breakfasts | Delicious Zucchini Pancakes Recipe

Every summer we plant a garden and that garden always includes planting a few zucchini plants and once we harvest the zucchini I like to freeze them to use throughout the winter. You can easily freeze zucchini by shredding it and freezing it in zipper close freezer bags. When you want to use it...thaw at room temperature for about 30-45 minutes or thaw in the refrigerator for 2-3 hours.

Zucchini Pancakes Recipe

2-1/2 cups grated zucchini, uncooked
1 large egg, beaten
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
4 tablespoons vegetable oil or non-stick vegetable spray
1/2 teaspoon baking powder

Tightly wrap lightly salted grated zucchini in cheesecloth or kitchen towel and squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to large mixing bowl. Add beaten egg, onion, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil or spray in a non-stick frying pan to medium or medium-high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3 inches in diameter). Cook until lightly browned on each side; avoid burning edges.

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