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
4 Servings
