Zucchini Pancakes

Potato pancakes (latkes) are one of my favorite foods, so this recipe in Barefoot Contessa at Home was a must-try! Zucchini was a staple in my farmers market basket and I wished I had found this sooner. Oh well, there’s always next year! The zucchini version is easier than the potato ones because you don't have to squeeze all the water out of the vegetable. I served these pancakes with Everything-But-The-Kitchen-Sink Soup. All in all, this is a pretty healthful side dish. Enjoy!

Zucchini Pancakes
2 zucchini
2 Tbsp. grated red onion
2 eggs, lightly beaten
8 Tbsp. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. butter
1 Tbsp. vegetable oil

1. Grate the unpeeled zucchini with the large holes on a box grater. Stir together zucchini and next 2 ingredients. Combine flour and next 3 ingredients; stir into zucchini mixture.
2. Melt half of butter and oil in a large skillet; drop batter into skillet with a large (2-Tbsp.) cookie scoop. Cook pancakes 2 minutes on both sides or until golden. Repeat procedure with remaining batter, butter, and oil. Serve warm.