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Zucchini Pancakes |
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Serves: 4
Print this Recipe
(Tortas de Calabacitas)
Category: Squash
Sometimes these vegetable pancakes are taken on picnics and eaten cold. I like them best hot, right out of the pan, served with meat or chicken. The pancakes are also excellent for breakfast with chorizo sausage or ham. For the best results, squeeze the watery juices from the zucchini before stirring it into the batter.
2 cups (about 3/4 pound) shredded zucchini
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, beaten
1 jarred pickled jalapeño pepper (en escabeche), seeded and finely chopped
1 tablespoon olive oil
1. Wrap the shredded zucchini in a clean tea towel and squeeze to remove most of the moisture. In a medium bowl mix together the flour, baking powder, and salt. Add the eggs, zucchini, and jalapeño. Mix well.
2. Heat the oil in a medium nonstick skillet over medium heat. When the oil is hot, spoon enough batter into the pan to make pancakes about 3 inches in diameter. Cook until lightly browned on both sides, about 2 minutes per side. Cook in batches, adding extra oil to the pan if needed. Serve hot or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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