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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Something like Potato Pancakes, but another way to use zucchini Ingredients:
2 c grated zucchini |
1/2 c grated onion |
salt |
3 beaten eggs |
3/4 c all-purpose flour |
3/4 c grated parmesan cheese |
ground pepper |
(pinch of tarragon) |
olive oil or other vegetable oil for saute pan |
Directions:
1. Combine zucchini and onion. Grate by hand or in a food processor. Sprinkle with salt. Mix. Put into strainer and let drip for 30 minutes. Squeeze a bit to make the mixture a bit drier.
2. Combine flour, parmesan cheese and seasoning.
3. Beat eggs until well mixed. Add zucchini and onion. Add flour mixture. Mix until well moistened.
4. In a medium frying or saute pan, heat enough oil for a thin coat. When oil is hot but not smoking, make zucchini pancakes about 3 x 2 inches. Cook until lightly browned on both sides.
5. Slide onto a waiting oven-proof plate and hold in an oven set on 'keep warm' until all the zucchini mix is used.
6. My family likes these with sour cream or with syrup, though I like 'em fine with a little more salt and pepper.
7. They made a nice side dish with chicken and corn on the cob.
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