Categories: Veggie

Ingredients

• 1 pound zucchini, stems removed
• 1 egg lightly beaten
• 1/4 cup parsley, chopped
• 1/2 cup grated reduced-fat Parmesan cheese
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 cup tarragon, chopped (optional)
• 1/8-1/4 tsp nutmeg (I love nutmeg so I add 1/4)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper to taste

Directions

1. Combine all of the ingredients except for the zucchini in a large bowl.

2. Whisk to form a batter, removing large lumps, about 1-2 minutes.

3. Grate the zucchini and add it to the bowl.

4. The moisture from the zucchini will produce a thick batter as you stir.

5. Use the batter immediately.

6. Heat olive or canola oil in a large skillet over medium-high heat.

7. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned.

8. Drain on paper towel.

Email to a friend | Print this recipe | Back