Mini Zucchini Pancakes
Ingredients
3 medium zucchini
1 leek, thinly sliced
2 eggs, beaten
8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoonfresh thyme, chopped
1 teaspoon garlic powder
1/2 teaspoon freshly ground white pepper
canola oil
Preheat the oven to 275°F
Grate the zucchini using the large holes of a box grater. Beat the eggs, add salt & pepper. Add in the zucchini, leeks and 3/4 of the flour and the baking powder.
Heat a large sauté pan over medium heat and add oil to the pan. When the oil is hot (shimmering) lower the heat to mediumand drop small spoonfuls of batter into the pan. Cook the pancakes 2-3 minutes on each side, until lightly browned. Place the pancakes on a sheet pan and keep warm in the oven, and continue to cook the pancakes. Serve hot.
Watch how I made them:
