Zucchini parmesan pancakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Zucchini; grated |
| 1 | pounds | Potatoes; grated |
| 1½ | tablespoon | Lemon juice |
| 1 | cup | Green onions; chopped |
| ¾ | cup | Parmesan; grated |
| 1 | teaspoon | Garlic; chopped |
| 2 | teaspoons | Sugar |
| ¼ | cup | Flour; to 1/2 cup flour |
| 2 | Eggs | |
| Pepper; to taste | ||
| ½ | teaspoon | Salt |
| Peanut oil | ||
Directions
Drain zucchini and potatoes very well to remove excess liquid. Place vegetables in large bowl and add remaining ingredients, excepet oil.
Mix thoroughly, adding additional flour if mixture is too runny. Heat ½ inch oil in frying pan over medium to high heat. Drop spoonfuls of vegetable mixture into oil. Cook until golden brown and crispy.
Remove from oil and drain thoroughly on paper towel before serving.
Source: Delicious Developments
Submitted By MEG ANTCZAK On 04-19-95