NuM NuM

I made this recipe along side with the shrimp and tomatoes. They taste like pillowy puffs of mashed zucchini. This is my second time making these and I can't seem to figure out how to make them crispy on the outside and soft on the inside. Mine are more along the lines of a buttery pancake but they were still very tasty. A great side dish for any occassion.

Zucchini pancakes – 10 pancakes
Adapted from Barefoot Contessa

• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon table salt or 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• Unsalted butter and vegetable oil

Directions
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, add the baking powder, salt, and pepper. (then add flour till get right consistency probably 4-6 tbs .
Heat a large (10 to 12-inch) saute pan over medium heat 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 on 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 300F oven for max 30 minutes. Serve hot.

**I only used 3 tablespoons of flour and one egg.