Expand your vegetable cooking repertoire with Zucchini Pancakes. You can serve them with chicken, meatloaf, or any meat roast.
Time to prepare: 10 minutes
| 1 medium zucchini, shredded (about 2 cups)
2 Tbs. chopped onion
2 Tbs. all-purpose flour
1/4 tsp. salt
1/4 tsp. dried oregano leaves
Dash black pepper
1 Tbs. chopped parsley
1 egg, beaten
Butter for frying
Parsley for garnish
| Toss together zucchini and onion in a small bowl.
Sprinkle with the flour, salt, oregano, black pepper and parsley. Mix with a fork. Stir in beaten egg.
Using about 1/4 cup batter per pancake, drop onto a buttered skillet. Cook without crowding over medium heat 2 to 3 minutes per side or until golden brown and set.
Arrange on a platter. Garnish with parsley and serve i mmediately.
|Choose small, heavy zucchini with tender, crisp skins that need no peeling.|