Zucchini Pancakes

Zucchini Pancakes were a staple at Jim's Grandmother's house in the summer. Yesterday I was invited to have lunch with some great friends and Sue requested this recipe. It was so fun getting together~thank you for the yummy lunch and great company!

Grate 2 Cups of Zucchini and squeeze out the water by taking a hand fun and pressing your hands together as hard as you can. It will actually be full of water that you want to get rid of before adding it into the recipe.

1/4 Cup Parmesan Cheese
1/3 Cup Bisquick OR 1/3 Cup flour with 1/2 teaspoon baking powder
3 cloves of garlic minced
2 Tablespoons chopped fresh parsley
2 Basil leaves chopped finely
2 eggs beaten
Salt to taste

Mix all ingredients except zucchini. The batter will be dry~ add in the water-free Zucchini a little bit at a time, mixing well. Drop by Tablespoon into hot oil, brown on both sides like a pancake. I usually double or triple the recipe and then make a bunch of them. You can freeze what is left over in layers with plastic wrap separating them. Gram always had a stack of these made up and in the freezer for a wonderful addition to just about any dinner.

Jim's grandmother was one of the best Italian
cooks ever born. She could turn any vegetable
into a dream. One time she cooked
iceberg lettuce and with her magic
touch it was delicious!

She would also take the delicate zucchini
flowers and bread them and lightly fry them~
they were amazing!