 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup grated parmesan cheese |
1/2 teaspoon dried oregano |
salt and pepper to taste |
1-1/2 cups shredded zucchini |
1 egg, lightly beaten |
2 tablespoons chopped onion |
2 tablespoons mayonnaise |
2 tablespoons butter |
sour cream, optional |
Directions:
1. In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.
2. In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. Yield: 3 servings.
|
|