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GFCF Zucchini Pancakes




Source of Recipe


Marcie Dingerson


Recipe Introduction


From Living Without - http://www.livingwithout.com/erecipes/zucchini_pancakes_lwo_10.08.09.html?st=eml&s=hse&p=100809


List of Ingredients




2 medium zucchini, washed and ends trimmed
1/2 tsp salt
2 large eggs
2 Tbls gluten-free flour
1 Tbls fresh or 1 tsp dried dill weed
1/4 teaspoon ground pepper
1 small onion, finely minced or grated
2 Tbls coconut or olive oil, for sautéing

Recipe



Grate zucchini and place in a bowl.

Toss with salt.

Put salted zucchini onto a clean cotton dish towel and squeeze out extra liquid.

In a large bowl, whisk together eggs, flour, dill and pepper.

Stir in zucchini and onion.

Place a small amount of oil in a large skillet or non-stick griddle over medium heat.

If using an electric griddle, heat pan to 300-325 degrees.

Spoon 3 to 4 tablespoons (a ladle works well) of zucchini mixture onto the hot griddle.

Flatten pancakes slightly with spatula.

Cook 2 to 3 minutes on each side or until golden and cooked through.

Add additional oil as needed between batches.