Zucchini Pancakes

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Last Updated on June 4, 2015 by Chef Mireille

It’s that time of the month again…another Blogging Marathon.  While I have been participating since December, I have only been doing Week 2 of the BM.  This month, I have decided to do both weeks.  It’s going to be 14 days of non-stop recipes!!!

Potato Pancakes and Applesauce is a very common food item eaten during the Jewish holiday of Passover.  This is a twist on that, which I think is more flavorful with the addition of the zucchini.  I ate it with some salsa and eggs for breakfast, but of course, it tastes just as good with some applesauce also.

 

  • 2 zucchinis, grated
  • 1 potato, grated
  • 1 onion, grated
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons parsley, finely chopped
  • 1 egg
  • 2 tablespoons all-purpose flour
  • salt and pepper, to taste

1 – Combine the zucchini, potato and onion in a piece of cheesecloth or clean kitchen towel and squeeze out all of the excess water.

Transfer to a bowl and combine with all the other ingredients.  Mix thoroughly.

2 – Heat oil about 1 inch deep in a skillet.  Form pancake shapes with the zucchini batter and fry until golden brown on both sides.

Drain on paper towels.

Serve as is, or with accompaniments.

My Weekend Breakfast

 

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