| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Zucchini; grated |
| 1 |
ts |
Salt |
| 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
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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