CREAMY ZUCCHINI PANCAKES

Creamy Zucchini Pancakes image

Provided by Deb Lund

Time 1h15m

Number Of Ingredients 15

8 c shredded zucchini, skin and all. If the seeds are tough, remove them before shredding. If your zuchs are very moist let them sit for about 1/2 hour and squeeze the moisture out before using.
1 large onion, put through the shredder
2 eggs
1/4 c egg whites (or make it 3 eggs and forget the egg whites)
salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.)
1 c instant mashed potatoes (I used idahoan, but i am sure any will do)
1 c all-purpose flour
cannola oil
peanut oil
TOPPINGS YOU MAY WISH TO USE
sour cream
applesauce
jelly or preserves
bacon bits
syrup

Steps:

1. Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)
2. Heat a large deep frying pan. Put enough canola oil in the frypan to cover the bottom and add a tablespoon of peanut oil. About halfway through cooking these, you will have to add more oil.
3. Drop about 1/3 cup of batter into the oil. Flatten slightly. I make them in batches of 3-4. Do not overcrowd the pan.
4. Fry till golden brown on one side, then flip and fry the other side. Watch for the sides to start browning, then tip upward to see if adequately browned.
5. When adequately brown remove from pan and drain on paper towel.
6. Serve immediately with your choice of toppings. I go with the traditional lite sour cream and applesauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!