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CRISP ZUCCHINI PANCAKES 3 medium size zucchini, trimmed and shredded 3/4 tsp. salt 1 medium size onion, finely chopped (1/2 c.) 1 Tbsp. unsalted butter 2 eggs, beaten 1/4 c. unsifted flour (all-purpose) 1/8 tsp. pepper vegetable oil for frying Place zucchini in colander. Sprinkle with 1/2 teaspoon of salt; set aside for 30 minutes. Squeeze as much liquid from zucchini as possible with your hands; reserve. Saute onions in hot butter on medium high heat for 3 minutes. Transfer reserved zucchini and onion to large bowl. Stir in eggs, flour, remaining 1/4 teaspoon salt and pepper. Pour oil into skillet to depth of 1/8-inch and heat. Drop rounded table- spoonfuls of batter into oil. Flatten to 3-inch diameter. Cook turning once (1 minute) until brown. Drain on paper towel and serve hot. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |