Zucchini Pancakes

A great snow day recipe! These will be gone in minutes.

40 minutes – serves 2 to 3, makes 12 pancakes

1 pound (about 2 medium) zucchini

1/2 large yellow onion, sliced thinly

1 1/2 teaspoons coarse or Kosher salt, plus extra to taste

1 large egg, lightly beaten

Freshly ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive oil

1. Preheat oven to 200 degrees F. Have a baking sheet ready.

2. Trim ends off zucchini and shred in food processor.

3. Toss zucchini with 1 teaspoon salt and let sit for 10 minutes in a colander. Squeeze out the liquid by pressing shredded zucchini against the sides of the colander with a wooden spoon, and then squeeze out small handfuls at a time, transferring wrung-out handfuls to a medium metal bowl.

4. Add ½ teaspoon salt. Stir in onion slices, egg, and some freshly cracked black pepper. In a small bowl, stir together flour and baking powder, then stir the mixture into the zucchini batter.

5. In a large heavy skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop healthy spoonfuls of the zucchini mixture onto the skillet and lightly flatten them with the back of your spatula. Cook the pancakes over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip them and fry on the other side until browned underneath again, about 2 to 3 minutes more. Transfer onto baking sheet in the warm oven until all are ready. Repeat process, keeping the pan well-oiled, with remaining batter.

Serve with dollops of applesauce or ricotta.

adapted from Smitten Kitchen