Zucchini Pancakes

My husband and I are constantly searching for new, delicious, and easy side dishes to eat for dinner. Well, we made these Zucchini Pancakes last night to eat with marinated steak tips and they were really tasty and surprisingly simple to make. We made a half batch of the recipe below and it made plenty for 2 people.
Zucchini Pancakes
from Barefoot Contessa at Home

2 medium zucchini
2 Tbs grated red onion
2 extra-large eggs, lightly beaten
6 to 8 Tbs all-purpose flour
1 Tsp baking powder
1 Tsp kosher salt
1/2 Tsp freshly ground black pepper
Unsalted butter and vegetable oil

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 think from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large saute pan over medium hear 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 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 mins. Serve hot.


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