Submitted by: Janet
Prep Time: 10 Minutes
Cook Time: 15 Minutes
A delicious way to use zucchini when they're fresh out of the garden! This is a recipe that was my mother's but I've modified it to fit BD.
Stir together flour, baking powder, salt, pepper, and grated Parmesan cheese. Stir in eggs until just moistened. Melt butter in skillet over medium heat. Just before frying stir shredded zucchini into batter mixture and blend. Drop by spoonfuls into heated skillet and spread around so they're not too thick. Fry until golden brown and turn so both sides are cooked until golden.
Makes about 8 rounds (or pancakes) about 3 1/2 inches in diameter. One serving is 2 rounds.
I didn't try any other flours or frying in coconut oil, but if you do let me know how it turns out. Of course, coconut oil would reduce the fat count. Might even be good with a little added hot sauce or hot pepper, but my family doesn't care for spicy. My grandsons wanted syrup on them! Experiment!