| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Small zucchini,; coarsely grated |
| 1 | tb | Freshly-chopped parsley |
| 2 | ts | Chopped lemon zest |
| 1/2 | ts | Chopped garlic |
| Salt and pepper | ||
| 2 | Eggs | |
| 1/2 | c | Flour |
| About 1/2 cup olive oil | ||
| 3 | Lemon wedges,; for garnish |
INSTRUCTIONS
In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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