ZUCCHINI PANCAKES
Farm Journal’s Best Ever Recipes

4 Cups Shredded Zucchini
⅓ Cup finely chopped Onion
3 Tablespoons Fresh Parsley (or 2 Tablespoons dried)
1 Teaspoon Salt
½ - ¾ Curry Powder(I couldn’t find the curry so I used a Louisiana Cajun Blend)
¼ - ½ Ground Black Pepper 
2 Eggs, slightly beaten
¼ Cup unsifted Flour

1 to 2 Tablespoons Vegetable Oil

Toppings: Sour Cream or Applesauce or Butter and salt/pepper
Wrap zucchini in dish towel; twist to squeeze out as much liquid as possible.
In medium bowl, stir together zucchini, onion, parsley, salt, curry powder, pepper and eggs until well blended. Stir in flour just until moistened.
In 10-inch skillet over medium-high heat, heat 1 Tablespoon oil until hot. Drop 4 rounded tablespoons zucchini mixture into skillet, pressing each one down gently to form a 3-inch pancake. Cook, turning once, 4 to 5 minutes or until golden brown on both sides. Repeat with remaining zucchini mixture adding oil as needed.
Serve warm with desired toppings. 

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