Zucchini Pancakes
SERVES 4 FACEBOOKPINTERESTTWITTEREMAILPRINT
INGREDIENTS
2 zucchini (about ¾ lb.), grated
¼ cup grated red onion
2 tbsp. chopped fresh basil
2 eggs, lightly beaten
¼ cup Kowalski's Grated Parmesan Cheese
½ cup flour
¾ tsp. baking powder
1 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
¼ tsp. crushed red pepper flakes
- Kowalski's Unsalted Butter and canola oil
- sour cream and chopped fresh herbs, for serving
DIRECTIONS
In a medium mixing bowl, whisk together first 10 ingredients. Lightly coat a large nonstick skillet or griddle with a little butter and oil and heat to medium; wipe skillet with a paper towel to coat pan evenly and absorb excess oil. In batches, scoop batter onto skillet, forming 3-4" circles. Cook until edges are set and dry and bottom of pancake is dark golden-brown (2-3 min.). Flip pancakes; cook until golden-brown on the other side (1-2 min.). Wipe skillet clean; regrease pan, wipe and repeat with remaining batter. Serve immediately topped with sour cream and garnished with herbs.