Zucchini-pepper pancakes

Yield: 4 Servings

Measure Ingredient
1½ pounds Zucchini; grated
1 teaspoon Salt
½ cup Flour
1 teaspoon Baking powder
½ teaspoon Cayenne pepper
Fresh ground pepper
¼ cup Chopped red bell pepper
1 Egg beaten
Corn oil for frying
Fresh ground Parmesan cheese

Grate zucchinni into colander. Place colander over large bowl, sprinkle salt on zucchini and allow to drain 30 minutes. In large bowl combine flour, baking powder, cayenne, black pepper. Press zucchini between paper towels to remove excess moisture. Add zucchini and bell pepper to flour mixture and toss well to coat zucchini. Add beaten egg and toss again.

Cover bottom of skillet with thin layer of oil & heat to smoking over medium heat. Drop mixture by large tablespoonsful in skillet, flatten with wooden spoon into cakes. Fry until lightly browned. Flip and fry other side. Keep warm in oven while frying the rest. Sprinkle with parmesan when serving.

GOOD USE FOR THOSE ZUCCHINI THAT GOT TOO BIG.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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