Zucchini Pancakes

Thanks to our friend Carolyn Z. for this recipe!

This is a village-style recipe so most of it is done by hand. If you are in any way confused by the frying steps, just make it like you would a regular, stereotypical pancake of awesomeness.

You know.

Protective gloves are recommended in case this is your first time frying something.

Time: 1 hour

Serves: makes 30 pancakes

Difficulty: 3 (adult supervision recommended)

Ingredients:

8-10 zucchini (alters consistency)	Canola oil/vegetable oil
4-5 eggs (also alters consistency)	½- 1 ½ cups of chopped scallions
4-5 cups of flour (to even out water)	Water

Supplies:

Large bowl	Manual/electrical shredding device
Spatula	Pancake grill/frying pan
Spoon	Serving platter
Ladle

Directions:

Shred the zucchini and place in a large bowl. Crack the eggs in the same bowl and mix vigorously with a spoon until the ingredients are blended completely. Add as much flour as needed to give the batter the consistency of pancake batter—don’t be afraid to put in too much as this is what gives it texture. You can even it out with water if you feel that it is needed.

Stir in the chopped scallions. You can use as much as you like depending on how much flavor you would like to go into the pancakes. 1 cup is a good starting point.

Mix completely and turn on the stove. Pour a small puddle of oil about the size of your ideal pancake, and keep it out because you will repeat this step after every batch.

Spoon a ladleful of batter onto the frying pan/grill and spread it in all directions with the spatula. Let it sizzle for about a minute, then GENTLY prod it on the side to see if it can slide across the surface. If it can, it is just about done on that side. If it can’t, let it cook for about 30 more seconds, then repeat the prodding process.

Now you can either do one of two things: you can slide the pancake to the side and let another one or two cook alongside it, or play it safe and take it out, leaving a blank and oiled pan. If this is your first time, I would play it safe. If you feel comfortable enough with this recipe, you can try a few at once and see how it plays out.

Do not replenish the oil in the pan after each pancake, unless you want 30 greasy blobs. Ew. Do it after three pancakes come off the pan/grill, then the next three, and so on.

Once one is done, flip it over and let it cook on the other side. Prod it on this side after a minute to see if it is ready yet. When it is done, fold your fully cooked pancake in half and place it on the platter. You can be artsy and arrange it nicely, or be lazy and messy like our beloved recipe donor Carolyn. Hehehe.

These can be enjoyed alone or with toppings of your choice. They are refrigeratable for long periods of time and can be taken for lunch in a bag, container, or thermos depending on desired temperature.

Allergy Information: Contains eggs.