Zucchini parmesan pancakes

6 servings

Ingredients

Quantity Ingredient
2 pounds Zucchini; grated
1 pounds Potatoes; grated
1½ tablespoon Lemon juice
1 cup Green onions; chopped
¾ cup Parmesan; grated
1 teaspoon Garlic; chopped
2 teaspoons Sugar
¼ cup Flour; to 1/2 cup flour
2 Eggs
Pepper; to taste
½ teaspoon Salt
Peanut oil

Directions

Drain zucchini and potatoes very well to remove excess liquid. Place vegetables in large bowl and add remaining ingredients, excepet oil.

Mix thoroughly, adding additional flour if mixture is too runny. Heat ½ inch oil in frying pan over medium to high heat. Drop spoonfuls of vegetable mixture into oil. Cook until golden brown and crispy.

Remove from oil and drain thoroughly on paper towel before serving.

Source: Delicious Developments

Submitted By MEG ANTCZAK On 04-19-95

Related recipes