Zucchini Pancakes

When our garden pumps out zucchini we use it for relish, bread, and zucchini noodles. A friend suggested zucchini fritters, which is really another name or zucchini pancakes. And what to do you put on pancakes? Vermont maple syrup, obviously! Maple syrup didn’t have the right zing on zucchini pancakes (we tried it) but our Maple Buffalo Sauce sure did!

Ingredients

• Grated zucchini (about 4 cups)
• 1/2 medium onion
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 medium clove garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon oregano
• 1/4 teaspoon finely grated lemon zest
• Freshly ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons extra-virgin olive oil – more if needed
• 1 bottle Branon Family Maple Orchards Maple Buffalo Sauce

Directions

Using a large grater, shred zucchini and onion. Place shredded veggies in a colander, sprinkle with salt and allow to drain. Let drain for about 30 minutes while occasionally squeezing mixture to remove as much liquid as possible.

Sift together flour in baking powder in a small bowl. Set aside.

In a mixing bowl, combine eggs, garlic, cheese, herbs, lemon zest, and about a teaspoon of black pepper. Use a large fork to beat well.

Add well-drained zucchini and onion mixture to mixing bowl, stirring to combine.

Fold in flour/baking powder and mix well. This is your pancake batter.

Heat about 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering. Using a scant ⅓-cup scoop or measuring cup, portion the batter into the skillet to form 3-inch pancakes, giving them space to expand. Cook until the pancakes are nicely browned, about 3 minutes. Flip and cook for another 2 minutes, or until the bottoms are golden brown and the pancakes are cooked through.

Serving

Remove from skillet, place on a plate and use Maple Buffalo sauce like you would maple syrup on pancakes. Add carrots and celery for dipping.