Zucchini Pancakes With Chicken Sauce Recipes

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:

• 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:

• Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
• In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
• Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
• For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Steps:

• Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use.
• Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl.
• Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side.
• Spoon chicken sauce over zucchini pancakes to serve.

Steps:

• In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
• Combine the zucchini, egg, onion, & mayonnaise.
• Stir into dry ingredients until well blended.
• In a large skillet, melt butter.
• Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
• Fry until golden brown, about 2 minutes on each side.
• Drain on paper towels.
• Serve with these toppings of your choice:.
• Your favorite spaghetti sauce & parmesan cheese or the sour cream.

Steps:

• To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
• (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
• To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
• Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
• Preheat oven to 300*.
• In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
• Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
• Cook about 3 mins., until edges begin to brown.
• Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
• Remove pancake to paper towel to drain, then transfer to a baking sheet.
• Place in oven to keep warm.
• Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
• To serve, put a generous 1/4 cup of greens on 6 salad plates.
• Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
• Arrange 2 slices of salmon on top.
• Garnish with chives, lemon slices, pepper.
• Serve remaining sauce on the side.