| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”