INGREDIENTS

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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