Zucchini Pancake

Recipe Ingredients

1 lb	454g / 16oz	Small zucchini - coarsely grated
1 tablespoon	15ml	Freshly-chopped parsley
2 teaspoons	10ml	Chopped lemon zest
1/2 teaspoon	2.5ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Olive oil
3		Lemon wedges - for garnish

Recipe Instructions

In a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour.

In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter.

Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2147 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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