| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Zucchini |
| 1/2 | lb | Russet potatoes, peeled |
| 1/2 | tb | Lemon juice |
| 1 | c | Chopped scallions |
| 1/2 | c | Grated Parmesan cheese |
| 1 | ts | Chopped garlic |
| 3/4 | c | Chopped parsley |
| 1 | ts | Salt |
| 1/2 | tb | Pepper |
| 2 | ts | Sugar |
| 1/3 | c | Flour |
| 2 | md | Eggs |
| Peanut oil for frying |
INSTRUCTIONS
Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley. Yield: 24 pancake Posted to MC-Recipe Digest V1 #360 Recipe by: COOKING LIVE SHOW #CL8774 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Mon, 30 Dec 1996 16:53:36 -0500
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