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Light Zucchini Pancakes
Another recipe. It's tasty, although a bit of a pain to prepare.
1 lb (about two 6") zucchini
1 clove minced garlic
1 egg
2 tablespoons minced fresh herbs (chives, mint, basil, parsley, etc)
1/2 cup flour
salt and pepper to taste
1. Grate the zucchini and dry. The recipe I has says "by wringing it in a clean towel or draining it, salted, in a colander for half an hour". Just so you know, half an hour is NOT going to be enough time. You'll need to get out a lot of water if you want your pancakes to cook properly. Slightly moist is fine, but get out as much water as you can manage easily.
2. Combine zucchini, garlic, salt and pepper, herbs and egg.
3. Stir in the flour.
4. Cook the batter like any other pancakes, about 3 minutes on each side. Supposedly this goes well with lemon wedges.
Makes about 3ish small pancakes.
1 lb (about two 6") zucchini
1 clove minced garlic
1 egg
2 tablespoons minced fresh herbs (chives, mint, basil, parsley, etc)
1/2 cup flour
salt and pepper to taste
1. Grate the zucchini and dry. The recipe I has says "by wringing it in a clean towel or draining it, salted, in a colander for half an hour". Just so you know, half an hour is NOT going to be enough time. You'll need to get out a lot of water if you want your pancakes to cook properly. Slightly moist is fine, but get out as much water as you can manage easily.
2. Combine zucchini, garlic, salt and pepper, herbs and egg.
3. Stir in the flour.
4. Cook the batter like any other pancakes, about 3 minutes on each side. Supposedly this goes well with lemon wedges.
Makes about 3ish small pancakes.