zucchini pancakes

prep time:  20 minutes
cook time:  4 minutes per pancake
servings:  10 pancakes

ingredients:
2 medium zucchini
2 tablespoons grated red onion
2 extra-large eggs - lightly beaten
6 - 8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
unsalted butter and vegetable oil

steps:
1.  preheat oven to 300 degrees.

2.  grate the zucchini into a bowl using the large grating side of a box grater.  immediately stir in the onion and eggs.  stir in 6 tablespoons of the flour, the baking powder, salt and pepper.  if the batter gets too thing from the liquid in the zucchini, add the remaining 2 tablespoons of flour.

3.  heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together int he pan.  when the butter is hot, but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.

4.  cook the pancakes about 2 minutes on each side, until browned.  place the pancakes on a sheet pan and keep warm in the oven.  wipe out the pan with a dry paper towel, add more butter an oil to the pan, and continue to fry the pancakes until all the batter is used.  serve hot.

note:  the pancakes can stay warm in the oven for up to 30 minutes.

- food network