Combine the zucchini, eggs, parsley, shallot, flour, sea salt and pepper in a bowl and mix well. Heat 1 T of the vegetable oil in a nonstick skillet over med heat. Drop the zucchini mixture 2 T at a time into the hot oil, flattening each pancake slightly and adding the remaining oil as needed between batches. Fry for 2-3 minutes on each side or until set. Place on a broiler pan. Broil for 1-2 minutes or until golden brown and crispy. Serve with salsa or a sprinkling of parmesan cheese.
VARIATION- Potato Pancakes, substitute 3 c shredded potatoes, rinsed and dried for teh zucchini and eliminate 1 egg. Serve with sour cream and caviar, or to kids with sour cream and applesauce. Note- be sure to soak the shredded potatoes in water, changing the water several times to remove some of the starch. Dry the potatoes thoroughly before adding the remaining ingredients.
We used to have potato pancakes with fish fry and they served it with syrup. It was really good!
Originally Submitted
10/21/2012
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