Makes Six 4″ Pancakes
Adapted from Smitten Kitchen
1 Large or 2 medium zucchini (about 2 lbs)
2 Tsp Kosher Salt, plus additional 1 Tsp
3 Scallions cut thin on diagonal
2 Large Eggs
1/2 Cup Flour
1/2 Tsp Baking Powder
Neutral oil for frying- Canola, or Safflower
Preheat oven to 250°f
Line a baking sheet with paper towels
Trim ends of zucchini and grate with coarse grater
Toss zucchini with 2 tsp of salt, and set in a colander.
Top with a dishtowel, and top that with a plate, and something heavy* to press down on zucchini. This will press out the water, so leave this contraption in the sink.
Let this sit for 10-15 minutes. When done remove weight and plate and using your hands press down on zucchini to remove remaining water, then fluff zucchini with your hands.
Put zucchini in a bowl. In another bowl mix together flour, baking powder, and remaining salt. Beat eggs together and add to zucchini mixture, add scallions and toss well. Add dry ingredients to wet, and mix until combined.
Heat 1/2″ of oil in a heavy pan until shimmering and reduce heat to medium
Drop batter into pan using about 1/2 cup per pancake, flatten a bit with back of cup or spoon
Cook until golden, about 3-4 minutes, and gently turn, for another 3 minutes
As they are done, move to baking sheet, and lay them in a single layer. Add more oil to pan as needed for more pancakes.
Finish in the oven for 10-12 minutes (the paper towels will be fine)
Serve hot, topped with sour cream