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
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Combine all of the ingredients except for the zucchini in a large bowl.
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Whisk to form a batter, removing large lumps, about 1-2 minutes.
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Grate the zucchini and add it to the bowl.
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The moisture from the zucchini will produce a thick batter as you stir.
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Use the batter immediately.
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Heat olive or canola oil in a large skillet over medium-high heat.
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Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned.
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Drain on paper towel.