Zucchini Pancakes

Adapted from a recipe from the surprisingly excellent Fresh From the Pantry: Recipes for Every Day. This 2001 cookbook is from the Longaberger company of Newark, Ohio and basket fame. The original recipe is on page 122 for Zucchini Pancakes. This is super easy and really delicious.

Ingredients (serves 4-6 as a side dish)

2 Zucchini (large), grated
3 Eggs, beaten
1/4 dup Parsley, chopped
1 Onion (small), chopped
3 tbsp Flour
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Basil (dried)
1-2 tbsp Oil (canola or other vegetable oil)

Directions

1. Combine all ingredients (except the oil) and mix thoroughly.
2. Heat oil in a skillet over medium heat. Once oil is heated, drop around 2 tbsp of the zucchini mixture into the pan, and flatten slightly. Cook for around 3-4 minutes on both sides. Remove when done (placing in paper towels) and the cook remaining pancakes. Add additional oil as needed.

Enjoy! (Yep - it was pretty easy and very showy - definitely win-win).