Serve these Zucchini-Onion Pancakes with a zesty pepper jelly sauce for spring luncheons or party hors d’oeuvres year-round.
Zucchini-Onion Pancakes with Pepper Jelly Sauce
Makes about 12 servings
- 3 pounds zucchini (about 9 medium zucchini), shredded
- 3¾ teaspoons kosher salt, divided
- 3 large eggs
- 1 tablespoon fresh thyme leaves
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- 1¼ cups finely chopped green onion
- 3 tablespoons diced pimientos, drained
- 1½ cups all-purpose flour
- Vegetable oil, for frying
- 2 (10.5-ounce) jars red pepper jelly
- ¼ cup Creole mustard
- ¼ cup apple cider vinegar
- 3 cloves garlic, grated
- Garnish: fresh thyme leaves, green onion, black pepper
- In a colander set over a large bowl, toss together zucchini and 2 teaspoons salt. Let drain for 15 minutes, stirring occasionally. Working in small handfuls, wrap zucchini in ultra-fine cheesecloth and squeeze out as much liquid as possible. Place drained zucchini in a medium bowl; repeat with remaining zucchini. Reserve liquid for another use.*
- In a large bowl, whisk together eggs, thyme, garlic powder, pepper, and remaining 1¾ teaspoons salt; stir in zucchini, green onion, and pimientos. Gradually sprinkle in flour, stirring until well combined.
- In a 12-inch nonstick skillet, pour oil to a depth of ¼ inch; heat over medium heat. Line a rimmed baking sheet with paper towels.
- Working in batches, drop egg mixture in 2½-tablespoonful mounds; flatten into 2½-inch patties with about ½-inch thickness. Cook until golden brown, about 2 minutes per side; transfer pancakes to prepared baking sheet. Repeat with remaining egg mixture.
- In a medium bowl, stir together jelly, mustard, vinegar, and garlic until well combined. Serve immediately with pancakes. Garnish with thyme, green onion, and pepper, if desired.
*Reserved zucchini liquid can be a great addition to cocktails, juices, soups, and more.
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