Recipe courtesy of
Yield:
24 pancakes
Level:
Easy

Ingredients

Directions

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.

Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.

Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

IDEAS YOU'LL LOVE

Zucchini with Parmesan

Recipe courtesy of Ina Garten

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Basic Parmesan Pomodoro

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Creamy Parmesan Polenta

Recipe courtesy of Ina Garten

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Chicken Parmesan

Recipe courtesy of Tyler Florence

Chicken Parmesan

Recipe courtesy of Bobby Flay

Chicken Parmesan

Recipe courtesy of Susan Yoshiaki

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking