Recipe - Zucchini Pancake

1 pound Small zucchini,; coarsely
grated
1 tablespoon Freshlychopped parsley
2 teaspoon Chopped lemon zest
One half teaspoon Chopped garlic
Salt and pepper
2 Eggs
One half cup Flour
About One half cup olive oil
3 Lemon wedges,; for garnish

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season
with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4inch
olive oil until it ripples. Spoon batter by tablespoons into skillet and
flatten each mound into a 3inch pancake. Cook pancakes for 1 minute on
each side. Remove with a slotted spatula to a papertowel lined baking
sheet. Keep warm in a 250 degree oven while you continue to prepare
remaining batter. Arrange pancakes on a platter, sprinkle with salt,
garnish with lemon wedges and serve immediately.

Yield: 4 to 6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2147

Posted to MCRecipe Digest V1 #266

Date: Mon, 28 Oct 1996 22:06:23 0500

From: Meg Antczak meginny@frontiernet.net