Food
Zucchini Pancakes
By Yankee Magazine|Jan 26 2007|
Good with chicken or meatloaf
Yield
8 small pancakes
Ingredients
1 medium zucchini, shredded (about 2 cups)
2 tbsp chopped onion
2 tbsp flour
1/4 tsp salt
1/4 tsp dried oregano leaves
dash black pepper
1 tbsp chopped parsley
1 egg, beaten
butter for frying
Instructions
Toss zucchini and onion together in small bowl.
Sprinkle with flour, salt, oregano, black pepper and parsley. Mix with 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 til golden brown and set.
Arrange on serving platter. Serve immediately.
