Zucchini pancake
4 servings
Ingredients
| Quantity | 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 | |
Directions
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