Monday Night Martha: Zucchini Pancakes
The recipe at the Food Network is a good place to start, but consider making some minor
tweaks. We didn't have onions so we used minced shallots instead. We
also added chopped Italian parsley to the mix and leftover grated Parmesan
cheese found in the fridge.
Fry in hot vegetable or olive oil, about five to seven minutes per side. The recipe says to keep the pancakes warm in the oven, but we used a large skillet and fried all of them at once, so they came out of the pan at the same time.
Serve with a wedge of lemon and sour cream.!-- >![endif]-->!--[if>