Featured Cookbook

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1. Potato-Carrot-Zucchini Pancakes

2. Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)

3. Brined Zucchini Pickles

Book Description

Revised and updated, The Classic Zucchini Cookbook is like a new book -weighted to the way we eat today, and with a completely reworked format and design. Ninety new recipes have been added, and the existing recipes have been revamped. All-new illustrations have been added. Hundreds of boxes on zucchini

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The Classic Zucchini Cookbook : 225 Recipes for All Kinds of Squash

Authors: Nancy C. Ralston,Marynor Jordan,Andrea Chesman

Date: June 2002

ISBN: 1580174531

Publisher: Storey Publishing, LLC

Paperback

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It is debatable whether these savory pancakes are best served as a light main course or a hearty side dish. They get my vote as a light vegetarian main dish, served with a salad.

Serves 6-8

• 1 medium-sized zucchini, grated

• 2 eggs, lightly beaten

• 2 large potatoes, grated (peeling is optional)

• 1 large carrot, grated

• 1 onion, finely chopped

• 1/4 cup oat bran flour or unbleached all-purpose flour

• 1 teaspoon salt

• 1 teaspoon chopped fresh basil, or 1/4 teaspoon dried

• 1/3 teaspoon freshly ground black pepper

• Canola oil

1. Preheat the oven to 250F.

2. Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs, potatoes, carrot, onion, flour, salt, basil, and pepper. Mix well.

3. In a large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5 minutes per side.

4. Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the oven. Continue to make the pancakes until all the batter is used.

5. Serve hot.

More From This Book:

1. Potato-Carrot-Zucchini Pancakes

2. Zapple Bundt Cake (Zucchini Cake with Ginger and Cinnamon)

3. Brined Zucchini Pickles

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