ZUCCHINI-PARMESAN PANCAKES
Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 24
Number Of Ingredients 14
Steps:
- Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
- In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
Nutrition Facts : Calories 195 g, Fat 10 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g
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