Zucchini and Herb Pancakes
Zucchini and Herb Pancakes
Homebasics.ca
2 eggs
1 tbsp each chopped fresh chives, mint and basil
pinch freshly ground black pepper
1 jalapeņo pepper, seeded and minced (optional)
3 cups grated zucchini
1 cup grated old Cheddar cheese
1/3 cup all-purpose flour
1/2 tsp salt
1/4 cup Bertolli Classico Olive Oil
In a large bowl, whisk together the eggs, chives, mint, basil, ground pepper and jalapeņo, if using. Add zucchini and cheese and combine well. Sprinkle flour over mixture and combine well.
Heat a large frying pan to medium-high and add 2 tbsp (30 mL) of oil. As the oil heats, add the salt to the zucchini batter. Drop four 1/4 cup (50 mL) portions of zucchini batter into the pan, reduce the heat to medium and cook the pancakes for 3 minutes per side.
Makes 8 pancakes
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