Nyt Cooking Zucchini Pancakes

Carefully turn pancake over. The technique is the same as with any watery vegetable salting and weighing down and then wringing. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

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Skin one medium onion and dice it.

Nyt cooking zucchini pancakes. Combine the wet and dry ingredients together and stir until just moistened. Using a ½ measuring cup or ice cream scoop ladle the batter into the skillet. Whisk in the flour baking powder and remaining ½ teaspoon of salt.

This recipe is from the NYT cooking website and is reputedly Turkish. Cut into 8 wedges. Cook 5 minutes or until bottom is lightly browned.

Add flour and eggs. 1 teaspoon baking powder. Press down with the back of the spoon to form a 2 or 3-inch circle.

The oven will keep the pancakes warm as they are being cooked in batches. Blot grated zucchini with paper towels to remove moisture. Press onion in strainer to remove excess moisture.

The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. Stir in 6 tablespoons of the. Mix it with parsleydill cheese.

Heat a large skillet over medium heat and add a tablespoon butter and vegetable oil respectively. Add 1 teaspoon olive oil to skillet and heat over medium heat. Finely chop onion using steel blade in food processor.

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