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Modifying Recipe "Zucchini pancakes"
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Appetizers
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Ingredients:
1 1/2 cups grated zucchini (use the large grater holes) 1/2 cup grated carrot (use small grater holes) 1 medium onion, grated (use large grater holes) 1/4 cup firm tofu (press between paper towels to remove fluid) 2 T. breadcrumbs 1/2 tsp dried tarragon 1/2 tsp salt or to taste 1/2 tsp black pepper or to taste 2 to 3 T. unbleached flour Sunflower or other light oil for pan-frying
Directions:
Place the shredded zucchini into a colander over a plate or the sink, and press with a wooden spoon to squeeze out the excess liquid. Let drain for five or ten minutes then repeat. Transfer to a large mixing bowl and stir in all the remaining ingredients except the oil, blending well. Use just enough flour so the mixture holds together. Heat the oil in a heavy skillet over medium heat. Drop in the pancake mixture into the hot oil about 1/4 cup at a time, flattening each pancake with a pancake turner. Pan-fry until brown and crisp, then turn over carefully and brown the other side. Drain on paper towels. Serve hot.
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