Name: Light and Crispy Potato-Zucchini Pancakes
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

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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