Expand your vegetable cooking repertoire with Zucchini Pancakes. You can serve them with chicken, meatloaf, or any meat roast.
for Dinner
4 servings
Time to prepare: 10 minutes
Difficulty: Easy
Ingredients |
| 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 |
Directions |
| 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. |
Notes |
| Choose small, heavy zucchini with tender, crisp skins that need no peeling. |
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