With the bumper crop of Zucchini this year I had to get creative. I have been making zucchini pancakes using various combinations for many years, but never have they brought the kind of praise from my son and his college friends as this one. I had to hurry to write this down so I didn't forget how to make them. Enjoy!
1Mix the first 7 ingredients together in a large bowl.. (I wash my hands well and mix with my hands)
2Heat a large deep frying pan.
3Put enough canola oil in the fry pan to cover the bottom and add a tablespoon of peanut oil. About half way through cooking these you will have to add more oil.
4Drop about 1/3 cup of batter into oil. I make them in batches of 3-4. Do not overcrowd pan.
5Fry till golden brown on one side, then flip and fry other side. Watch for the sides to start browning, then tip upward to see if adequately browned,
6When adequately brown remove from pan and drain on paper towel.
7Serve immediately with your choice of toppings. I go wit the traditional lite sour cream and apple sauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!