The Recipe
Zucchini-Parmesan Pancakes
COOK TIME : a few secondsPREP TIME : 40 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
A reader sent us this recipe for her twist on potato pancakes. Matzo meal, easy to find around Passover, makes them nice and crisp. Karen Bernhardt Toolan of Clifford Township, Pennsylvania, says, "These are great as a side at dinner, with fried eggs for
INGREDIENTS
- 2 pounds zucchini (about 3)
- 1 pound russet potatoes (about 2), peeled
- 1 medium onion
- 3/4 cup fresh parsley, chopped
- 1 ounce Parmesan, grated (1/4 cup)
- 6 tablespoons matzo meal
- 2 tablespoons chopped fresh dill
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 3/4 cup vegetable oil
- Sour cream, for serving
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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