Zucchini Pancakes

This recipe came from Madam Barefoot Contessa.  She's not my favorite "teacher" in the cooking show arena, but I do love a lot of her recipes! These turned out really tasty. 

(not my picture, credit to suppersmiths.com, but they did look like this!)

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions


Preheat the oven to 300 degrees F.

1. 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.)

2. 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.

3. 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. 

4. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot. 

After about 30 min the pancakes will start to get a little soggy, but we found that we still loved the flavor.  We even had some left over, and to reheat, cooked them up in a skillet, breaking up the pancake to crisp up and brown all the parts.  Made the texture a little different, but as a leftover, I liked it better! Will definitely make these again.