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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Zucchini season is almost upon us! Here's a different way to use those prolific zucchini from your garden. Recipe is from Thru the Grapevine cookbook by the Junior League of Elmira. Ingredients:
2 cups zucchini, shredded |
2 eggs |
3 tablespoons flour (more if needed) |
2 tablespoons parmesan cheese |
1 tablespoon sherry wine |
1 teaspoon chives |
1/4 teaspoon parsley |
garlic salt |
salt and pepper |
Directions:
1. Drain zucchini; put in bowl and mix in rest of ingredients.
2. If mixture is too thin, add more flour.
3. Fry like pancakes, over medium heat until brown.
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