2 medium zucchini squash or Italian squash
2 tablespoons grated vidalia sweet onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons GF Brown Rice flour
1 teaspoon baking powder
1 teaspoon sea salt or kosher salt
½ teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Preheat the oven to 300* F.
Grate the zucchini squash into a bowl using the large grating side of a grater. Immediately stir in the grated onion and beaten eggs. Stir in 6 tablespoons of the rice 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 rice flour.)
Heat a large saute pan over medium heat and melt ½ tablespoon butter and ½ tablespoon oil together in the pan. Drop heaping spoon (like 2 tablespoons worth) of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a baking pan and keep warm in the oven. Wipe out the saute 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.
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Anna Fargo