Zucchini Pancakes Dated 1964 |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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ZUCCHINI PANCAKES DATED 1964 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
1 pound small zucchini coarsely grated |
1 tablespoon freshly chopped parsley |
2 teaspoons chopped lemon zest |
1/2 teaspoon chopped garlic |
1 teaspoon salt |
1 freshly ground black pepper |
2 eggs |
1/2 cup flour |
1/2 cup olive oil |
3 lemon wedges for garnish |
Directions:
1. Combine grated zucchini, parsley, lemon zest and garlic then season with salt and pepper.
2. Stir n eggs and flour then heat 1/4 oil in skillet until it ripples.
3. Spoon batter by tablespoons into skillet and flatten each mound into a 3” pancake.
4. Cook pancakes 1 minute on each side then remove with spatula to paper lined baking sheet.
5. Keep warm in a 250 degree oven while you continue to prepare remaining batter.
6. Arrange pancakes on platter then sprinkle with salt and garnish with lemon wedges.
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