| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables, Low-cal | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 3 | tb | Vegetable oil |
| 3 1/2 | c | Zucchini, coarsely grated |
| 1/4 | c | Flour, all-purpose |
| 2 | x | Eggs, lightly beaten |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper, black |
INSTRUCTIONS
IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. : Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST
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