| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
Vegetable oil |
| 3 1/2 |
c |
Zucchini, coarsely grated |
| 1/4 |
c |
Flour, all-purpose |
| 2 |
x |
Eggs, lightly beaten |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper, black |
INSTRUCTIONS
IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM
YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min.
: Calories per serving: 225 . 1. Heat the butter and oil together in
a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini
with the flour, eggs, salt and pepper to form a batter. 2.Drop
Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2
1/2 inches in diameter. Flatten each patty slightly with the back of a
spoon. Reserve the remaining batter. 3. Cook the patties for about 4
minutes on each side, or until they are golden brown and crusty. Remove
them to a platter covered with paper toweling and set in a keep-warm (250
F) oven. Use the remaining batter cook 6 more patties in the same manner,
adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY
COOKING, READER'S DIGEST
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