| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Zucchini, grated |
| 1 | t | Salt |
| 1/2 | c | Flour |
| 1 | t | Baking powder |
| 1/2 | t | Cayenne pepper |
| Fresh ground pepper | ||
| 1/4 | c | Chopped red bell pepper |
| 1 | Egg beaten | |
| Corn oil for frying | ||
| Fresh ground Parmesan cheese |
INSTRUCTIONS
Grate zucchinni into colander. Place colander over large bowl, sprinkle salt on zucchini and allow to drain 30 minutes. In large bowl combine flour, baking powder, cayenne, black pepper. Press zucchini between paper towels to remove excess moisture. Add zucchini and bell pepper to flour mixture and toss well to coat zucchini. Add beaten egg and toss again. Cover bottom of skillet with thin layer of oil & heat to smoking over medium heat. Drop mixture by large tablespoonsful in skillet, flatten with wooden spoon into cakes. Fry until lightly browned. Flip and fry other side. Keep warm in oven while frying the rest. Sprinkle with parmesan when serving. GOOD USE FOR THOSE ZUCCHINI THAT GOT TOO BIG. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 83.9mg
Sodium: 1413.8mg
Potassium: 558.6mg
Carbohydrates: 20.3g
Fiber: 2.4g
Sugar: 5.3g
Protein: 21.8g