Zucchini Asiago Pancakes Recipes

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.

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:

• 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.

ZUCCHINI ASIAGO

Steps:

• Heat olive oil in a frying pan on medium heat.
• Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
• Add garlic bits to the olive oil.
• Brown both sides of zucchinis in the garlic and oil.
• Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
• Serve while warm.

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 PANCAKES

Steps:

• Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
• Preheat oven to 200°F.
• Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
• Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

ZUCCHINI & ASIAGO CHEESE PANINI RECIPE - (4.5/5)

Steps:

• Heat a large frying pan with the olive oil and add the sliced zucchini and onion. Sprinkle with the salt and pepper and fry until slightly golden. For the Cannellini Spread: Combine all of the ingredients called for spread in a food processor and process until creamy. This spread may be used as a dip or a spread. Build Your Panini: Place the zucchini on one slice of the bread, followed by the onions, tomato slices, fresh basil and the sliced cheese. Spread the cannelli spread on the other slice of bread and close the panini. Place on a panini grill and grill until slightly golden. The panini sandwich may also be achieved by placing on a griddle with a heavy pan on top of it; grill until the cheese is melted; then flip and grill on the other side.

ZUCCHINI ASIAGO PANCAKES

Steps:

• Grate zucchini into a bowl. Add eggs and mix thoroughly.
• Start heating oil in a large skillet.
• Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit more flour just to thicken slightly.
• When the oil is hot but not smoking, put a spoonful of batter into the pan or griddle, immediately mashing it down to spread the batter and form thin pancakes that can crisp easily.
• When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second When golden brown on the second side, remove pancakes. Drain on paper towels.
• If desired, top with more grated asiago cheese.