By August 1, 2012Published:
- 4 large eggs lightly beaten
- 1/4 cup Olive Oil
- 2 teaspoons Salt to taste
- 1/2 teaspoon Ground Black Pepper
- 2/3 cup Scallions or chives, chopped
- 1 tablespoon basil fresh
- 1 tablespoon oregano fresh
- 4 cup Zucchini coarsely grated
- 1 cup cheese freshly grated. Parmesan, cheddar, or Monterey jack
- 1 3/4 cup all-purpose flour
- Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
- Beat the eggs with the oil, salt, and pepper until thoroughly combined.
- Add the herbs, scallions, zucchini, and cheese, stirring to combine.
- Stir in the flour.
- Grease the hot griddle lightly. Drop the batter in ¼ drops onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2" to 4" diameter.
- Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
- Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.
- Repeat until you've used all of the batter.
- Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.