The Best Zucchini Pancakes EVER! | Chef Jean-Pierre

Name: The Best Zucchini Pancakes EVER! | Chef Jean-Pierre
Total time: 35 min
Ingredients: 2 lb Zucchini, shredded; 3 tsp Salt; 3 Egg; ¾ cups Buttermilk; ¼ Red onion, finely chopped; 2 tsp Sun dried tomato, finely chopped; 1 ½ tbsp Garlic, chopped; 1 tbsp Oregano, chopped; 1 tsp Baking soda; 1 tsp Baking powder; Lemon; 1 cup Flour; 5 oz Cheddar cheese, shredded; to taste Black pepper; Olive oil

By Chef Jean-Pierre · 35 min

Ingredients

Zucchini · shredded2 lb
Salt3 tsp
Egg3
Buttermilk¾ cups
Red onion · finely chopped¼
Sun dried tomato · finely chopped2 tsp
Garlic · chopped1 ½ tbsp
Oregano · chopped1 tbsp
Baking soda1 tsp
Baking powder1 tsp
Lemon
Flour1 cup
Cheddar cheese · shredded5 oz
Black pepperto taste
Olive oil

Instructions

Shred the zucchini and yellow squash, toss with the salt, and leave in a stainless-steel strainer for a few hours. Squeeze out as much water as possible using cheesecloth.
In a large bowl, beat the eggs and add the buttermilk.
Stir in the red onion, sun-dried tomatoes, garlic, herb, baking soda, baking powder, lemon zest and the squeezed squash. Mix well.
Gradually add the flour and cheddar, mixing until a thick batter forms.
Heat olive oil to 300°F in a frying pan over medium heat. Spoon the batter into the pan to form pancakes.
Cook a few minutes per side until golden brown and crispy.
Serve warm.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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