Makes 8 pancakes or 4 servings

3-1/3 cups coarsely grated zucchini (about 2 medium)

1/2 cup finely sliced scallions (about 3 medium)

1-1/2 cups all-purpose flour

1 tsp baking powder

Kosher salt and freshly ground black pepper

1-1/2 cups grated sharp Cheddar

1 egg

Olive oil, for frying

Position a rack in the center of the oven and heat the oven to 200°F. Have ready a large rimmed baking sheet.

Set a strainer over a bowl. Put the grated zucchini in the strainer and squeeze it well with your hands to extract some of the liquid. Reserve the liquid.

Set aside 2 Tbsp of the scallions. In a large bowl, combine the flour, baking powder, 1 tsp salt, and 1/8 tsp pepper. Add the zucchini, cheese, and remaining scallions, and toss to coat in the flour.

Beat egg with zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Add to the flour mixture, and stir to make a thick batter.

Heat a large nonstick skillet over medium-low heat. Add enough oil to coat the bottom of the pan (about 2 Tbsp). Scoop 1/3-cup portions of the batter onto the skillet and spread with the back of a spoon to form pancakes about 1/2 inch thick. Cook until golden brown on one side, about 5 minutes. Flip and cook until the center is cooked through, about 4 minutes more. Transfer the cooked zucchini cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adding oil to the pan between batches.

Garnish the warm zucchini cakes with the reserved scallions and serve with poached eggs or a green salad.

Ingredients

Directions

Cheddar Zucchini Pancakes

Ingredients Directions