Black Bean Zucchini Pancakes Recipes

Steps:

• Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
• Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
• Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.

Steps:

• Preheat the oven to 300 degrees F.
• 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 thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the 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. 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 and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Steps:

• In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
• Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Steps:

• Saute onions & bell peppers in oil until tender.
• Add Rotel tomatoes, mix well and cook for about 5 minutes.
• Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
• Top with shredded cheddar or monterrey jack cheese if desired.