1 cup shredded zucchini (peeled)
1 cup shredded potatoes (peeled)
2 tbsp chopped onion
2 tbsp flour
¼ teaspoon salt
¼ tsp oregano
Dash of Black Pepper
1 tbsp chopped parsley
1 egg, beaten
Butter or Crisco flavored butter for frying
Toss together the zucchini, potatoes, and onion in a small bowl. Sprinkle with flour, salt, oregano, black pepper and parsley. Mix with a fork. Stir in beaten egg. Using about ¼ cup batter per pancake, drop onto a buttered skillet. Cook without crowding over medium heat 2-3 minutes per side or until golden brown and set.
Serve with applesauce or sour cream.
Recipe from www.cooks.com
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