Zucchini Pancakes
Ingredients
- 1 zucchini - 6 oz
- pinch pepper
- 1/8 salt
- 1 egg
- 3 T flour
- 1/8 c parmesan
- 1 t finely chopped onion
- 1 garlic minced
- sour cream to serve
Directions
- Shred zucchini, toss with salt and place in sieve with weights on top. Drain 15 mins.
- Beat garlic and egg.
- Add flour, parmesan, onion and pepper and stir - can be lumpy.
- Add zucchini.
- Heat griddle, lightly oiled. For each pancake use rounded T batter - spread to form 3" pancake. Cook 2 - 3 mins. each side or until golden brown. May need low heat.
- Can freeze and reheat at 425 frozen for 8 to 10 mins.