Zucchini-Onion Pancakes with Pepper Jelly Sauce
 
Makes about 12 servings
Ingredients
  • 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
Instructions
  1. 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.*
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
*Reserved zucchini liquid can be a great addition to cocktails, juices, soups, and more.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/zucchini-onion-pancakes-pepper-jelly-sauce/