1 lb Small zucchini,; coarsely
-grated
1 tb Freshly-chopped parsley
2 ts Chopped lemon zest
1/2 ts Chopped garlic
Salt and pepper
2 Eggs
1/2 c Flour
About 1/2 cup olive oil
3 Lemon wedges,; for garnish
In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season
with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch
olive oil until it ripples. Spoon batter by tablespoons into skillet and
flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on
each side. Remove with a slotted spatula to a paper-towel lined baking
sheet. Keep warm in a 250 degree oven while you continue to prepare
remaining batter. Arrange pancakes on a platter, sprinkle with salt,
garnish with lemon wedges and serve immediately.
Yield: 4 to 6 servings
Yields
1 Servings