Parmesan zucchini pancakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini; trimmed & grated |
| ½ | small | Red onion; minced |
| 1 | large | Egg; beaten |
| ½ | cup | Flour; all-purpose |
| 1 | tablespoon | Oregano; chopped |
| Salt & black pepper to taste | ||
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Parmesan cheese |
Directions
Toss the zucchini and onion together in a small bowl. Beat in the egg, flour, oregano, salt, pepper and Parmesan cheese.
Heat oil in a large, heavy skillet over medium-high heat. Drop mixture by tablespoonfuls into the skillet, pressing down with the back of a spoon to flatten the pancakes. Fry the cake, turning once, until crisp and dark golden brown, about 2 to 3 minutes per side.
Vegetable pancakes are an excellent way to introduce new vegetables to young eaters. If you make them extra small, they can be an elegant garnish for such delicate dishes as poached salmon or veal scaloppine.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95