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Zucchini-Pancakes-45

Zucchini Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • 6 zucchini
  • 2 eggs lightly beaten
  • ½ cup flour
  • Salt & pepper
  • ½ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint
  • Canola oil for frying

Instructions

  •    Grate the zucchini using the coarse side of a box grater. Put in a colander and squeeze out as much liquid as possible.
  •    Put the eggs, flour, salt and pepper in a large bowl and mix to combine.
  •    Mix in the zucchini, parsley and mint.
  •    Heat the canola oil in a wide, heavy-bottomed pan (it should fully coat the bottom of the pan).
  •    Form the zucchini mixture into patties and carefully put in the hot oil. Fry on both sides until evenly browned and crispy.
  •    Serve with sour cream or yogurt mixed with chopped fresh mint.
  • TIP: Put a piece of carrot in the pan while frying to prevent the oil from burning.
  • Recipe and tip from 'Cook in Israel' Cookbook