Mix all of the ingredients except the olive oil in a bowl to form a batter. Heat about a Tb of olive oil in a skillet over medium heat. I like a nonstick skillet for these. For each pancake drop approximately 3 Tb of the batter into the pan and flatten them out a bit to form a nice pancake shape. Cook for about three minutes until the underside is golden brown. Flip the pancake over and cook for another two minutes, until golden on that side. Flip the pancake back to the original side and cook for a final minute. Drain on paper towels and lightly sprinkle with salt.
Zucchini Pancakes
(Makes about 8 pancakes)
- 3 cups grated zucchini
- 3 eggs
- 2/3 cup flour
- 1 Tb tarragon
- ½ cup thinly sliced green onions
- Salt and pepper
- Olive oil for frying
I like to serve them topped with a dollop of minted yogurt (1 cup plain yogurt mixed with 1 tsp dried mint) and a side salad. A friend pointed out that a zucchini pancake topped with a fried egg would make a perfect breakfast as well.
