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Zucchini Pancakes

 
Posted Wednesday, May 14th 2008 @ 4am
  • 5 cups shredded zucchini

 

  • 1/2 teaspoon salt

 

  • 4 eggs

 

  • 1 clove garlic, minced

 

  • 3/4 cup flour

 

  • 1/2 cup shredded Parmigiano-Reggiano cheese

 

  • 1 tablespoon finely chopped onion

 

  • 1/4 teaspoon black pepper

 

  • Vegetable oil for frying

 

  • Sour cream, for topping

 

  • Basil or parsley for garnish

 

 

Mix together the zucchini and salt and allow to drain in a colander for 30 minutes.

 

Beat the eggs and beat in the garlic and flour.

 

Stir in the cheese, onion and pepper.

 

Heat 1/2 inch oil in a heavy skillet and fry over medium heat for 2 to 3 minutes, turning once.

 

Serve hot topped with sour cream and some chopped basil or parsley.

 

May be made ahead and reheated in a 425 degree F. oven

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