| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
|
Egg white |
| 2 |
|
Zucchini, trimmed |
| 1 |
lb |
Russet potatoes, scrubbed |
| 2 |
|
Scallions, chopped |
| 2 |
T |
All-purpose flour |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Fresh ground black pepper |
| 2 |
T |
Vegetable oil |
INSTRUCTIONS
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. 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. 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. 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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