1 lb small zucchini, -- coarsely
: grated
1 TB freshly-chopped parsley
2 ts chopped lemon zest
1/2 ts chopped garlic
: Salt and pepper
2 eggs
1/2 c flour
: About 1/2 cup olive oil
3 lemon wedges, -- for
: garnish
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.
