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1/2 c. flour 1/2 tsp. salt (or salt substitute) 1/4 tsp. black pepper 2 c. shredded zucchini 2 eggs - separated 1/4 c. grated Parmesan cheese Peel and shred zucchini, set aside. Mix flour, salt, pepper, and parmesan cheese. Separate eggs. Mix yokes and zucchini, add to flour mixture and mix well. Beat egg whites until stiff. Mix whites with rest of ingredients. Heat 1/2 inch cooking vegetable oil, in skillet. When hot, drop mixture by tablespoons into hot oil. Brown both sides. Drain on paper towels. Serve plain, or with sour cream, or dip. Leftovers can be reheated in 350 degree oven, covered with foil. Recipe makes approx: 14 pancakes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |