| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
| 2 |
md |
Zucchini — trimmed |
| 1 |
lb |
Russet potatoes — scrubbed |
| 2 |
lg |
Scallions — chopped |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
1. Heat oven to 425F, line large cookie sheet with foil. In large bowl
using sire whisk or fork, lightly beat egg and egg white just to mix; set
aside.
2. In food processor fitted with shredding blade, grate zucchini to make
about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini
to bowl with beaten egg.
3. Peel potatoes; grate immediately in food processor to make about 2
cups; blot dry on paper towels. Add potatoes to zucchini in bolw along
with scallions, flour, salt, and pepper; stir well to mix.
4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil;
using 1 heaping tablespoon per pancake, drop enough batter into skillet to
make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or
spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until
golden. Remove pancakes to prepared cookie sheet; using remaining batter
and additional oil as needed; repeat procedure.
5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until
crisp.
Recipe By : Redbook - March, 1995
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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