Looking for a great way to eat all the zucchini from your garden, try our pancakes.
(Natalie Mangini Stefanick)
10 large eggs, beaten
½ c chopped onion
2/3 c grated Romano or Parmesan cheese
6 c shredded zucchini (approximately 4-5 medium zucchini) See note*
2 T fresh minced garlic or 2 tsp granulated garlic
2 tsp salt
2 tsp pepper
1 c Italian-style dry bread crumbs
Oil for frying
*Prepare zucchini one day ahead. Cut off both ends from zucchini and slice lengthwise into two pieces. Remove seeds only if zucchini is really large and seeds are hard. Shred zucchini using hand grater or food processor method. Place zucchini in a colander. Place colander in a large bowl to catch juice. Cover with saran wrap, place a flat lid on top, then place cans on top of lid to weigh down and squeeze out juice. Place colander, bowl and cans in refrigerator overnight to drain. (Usually 4 to 5 medium size zucchini will yield 6 cups shredded.)
Mix eggs, onion, cheese, zucchini, garlic, salt, pepper and bread crumbs in large bowl. Mixture should be like a batter, easy to pour. Place about one inch of oil in a heavy skillet and preheat. Do not let oil get too hot. Always test oil temperature first with one pancake. Using a ladle or cup measure, pour ¼ cup of batter into hot oil for each pancake. Fry until golden brown, turn over and repeat for other side. Remove with slotted spoon and drain on paper towels. The pancakes freeze well.
These are served at Carbone’s with sour cream or apple sauce to spread over top.
Yield: approximately 36-2 inch pancakes