Summer Zucchini Pancakes


I can never have enough zucchini or tomatoes in the summer. I will toss them into salads, pasta or even in soups but here's one of my favorite zucchini recipe. Pancakes! Yes, as you may have noticed from the past couple of recipes, it has been raining on and off here in New York and I cannot stop myself from making copious amount of pancakes. Ask any Korean, they will probably tell you the same. I add more eggs in this recipe and use a small amount of flour, mainly for the purpose of binding. The key is to make sure you drain some of the water out of the zucchini as or else, it will make your batter into a gooey mess. Just slice it either using a grater (which is what I prefer doing) or if making a batch, in your blender, then sprinkle salt and let it sit on a colander for about 20-30 minutes.

See full recipe instructions on our website

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