Recipes

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

1. Shred zucchini, toss with salt and place in sieve with weights on top. Drain 15 mins.
2. Beat garlic and egg.
3. Add flour, parmesan, onion and pepper and stir - can be lumpy.
4. Add zucchini.
5. 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.
6. Can freeze and reheat at 425 frozen for 8 to 10 mins.