The Sensitive Kitchen

Friday, October 17, 2008

Zucchini Parmesan Pancakes

This recipe is the latest in my ongoing saga of attempts to get Adri to eat zucchini. Dorai and I thought they were great; she wouldn't touch them.

2 largish zucchini, ends cut off, grated
1/2 cup finely grated Parmesan cheese
1/3 cup white whole wheat flour
salt and pepper
1 egg (I used 3 egg whites)

Salt zucchini and let stand in a colander over the sink.

Mix cheese, flour, salt and pepper.

Squeeze zucchini to remove most of liquid. Add to cheese mixture, tossing to coat evenly. Add egg whites.

Fry by tablespoonfuls in a medium-hot skillet. Great with tomato sauce.


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