Adapted from Barefoot Contessa at Home by Ina Garten
This recipe makes about ten 3-inch pancakes. I like to makes these very small and serve them with fruit salsa or sour cream to have with cocktails. They also make a great side dish instead of potatoes, or could be the main course for a light dinner.
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 teaspoon kosher salt
1/2 teaspoon 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, or use a food processor to make very quick work of this. 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 thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) The batter can be a bit runny but that
