Zucchini pancake

Yield: 4 servings

Measure Ingredient
1 pounds Small zucchini, coarsely
Grated
1 tablespoon Freshly-chopped parsley
2 teaspoons Chopped lemon zest
½ teaspoon Chopped garlic
Salt and pepper
2 Eggs
½ cup 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 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

Similar recipes