The best delicious Zucchini-pepper Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini-pepper Pancakes recipe today!
Hello my friends, this Zucchini-pepper Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini-pepper Pancakes is amazingly delicious, and addictive, everyone will be asking for more Zucchini-pepper Pancakes.
What Makes This Zucchini-pepper Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini-pepper Pancakes.
Ready to make this Zucchini-pepper Pancakes Recipe? Let’s do it!
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1 1/2 lb Zucchini; grated
1 ts Salt
1/2 c Flour
1 ts Baking powder
1/2 ts Cayenne pepper
Fresh ground pepper
1/4 c Chopped red bell pepper
1 Egg beaten
Corn oil for frying
Fresh ground Parmesan cheese
Grate zucchinni into colander. Place colander over large bowl, sprinkle
salt on zucchini and allow to drain 30 minutes. In large bowl combine
flour, baking powder, cayenne, black pepper. Press zucchini between paper
towels to remove excess moisture. Add zucchini and bell pepper to flour
mixture and toss well to coat zucchini. Add beaten egg and toss again.
Cover bottom of skillet with thin layer of oil & heat to smoking over
medium heat. Drop mixture by large tablespoonsful in skillet, flatten with
wooden spoon into cakes. Fry until lightly browned. Flip and fry other
side. Keep warm in oven while frying the rest. Sprinkle with parmesan when
serving.
GOOD USE FOR THOSE ZUCCHINI THAT
GOT TOO BIG.
From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen’s MM Recipe Archive,
Yields
4 Servings
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