Yield: 4 servings
|1 pounds||Small zucchini, coarsely|
|1 tablespoon||Freshly-chopped parsley|
|2 teaspoons||Chopped lemon zest|
|½ teaspoon||Chopped garlic|
|Salt and pepper|
|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 ¼-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
ESSENCE OF EMERIL SHOW #EE2147