Old Jerusalem Zucchini Pancakes Recipes

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

CONTEST-WINNING ZUCCHINI PANCAKES

Steps:

• In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well. , In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.

OLD JERUSALEM ZUCCHINI PANCAKES

Steps:

• Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
• In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
• In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Steps:

• Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
• Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
• Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
• Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
• For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

ZUCCHINI-CURRANT PANCAKES

Steps:

• Preheat oven to 200°F. Whisk first 7 ingredients in large bowl. Whisk buttermilk, 3/4 cup oil and eggs in medium bowl. Add to dry ingredients and mix just until blended but still lumpy. Fold in zucchini and currants.
• Heat griddle or heavy large skillet over medium heat. Brush lightly with vegetable oil. Working in batches, pour batter by 1/3 cupfuls onto griddle, spacing apart. Cook until bottoms are golden, about 2 minutes. Turn and cook until second sides are golden and pancakes are cooked through, about 2 minutes. Transfer to baking sheet; keep warm in oven. Serve hot with butter and syrup.

ZUCCHINI PANCAKES

Steps:

• To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
• In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
• Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.

TURKISH ZUCCHINI PANCAKES

Steps:

• Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
• Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
• Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
• Fold in feta cheese.
• (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
• Preheat oven to 300°.
• Place baking sheet in oven.
• Cover the bottom of a large non-stick skillet with a thin layer of 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 to baking sheet in oven to keep warm.
• Serve pancakes hot.

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.