Title: Light and Crispy Potato-Zucchini Pancakes
Categories: None
Yield: 6 Servings

1 lg Egg
1 lg Egg white
2 md Zucchini -- trimmed
1 lb Russet potatoes -- scrubbed
2 lg Scallions -- chopped
2 tb All-purpose flour
1/4 ts Salt
1/4 ts Fresh ground black pepper
2 tb Vegetable oil

1. Heat oven to 425F, line large cookie sheet with foil. In large bowl
using sire whisk or fork, lightly beat egg and egg white just to mix; set
aside.

2. In food processor fitted with shredding blade, grate zucchini to make
about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini
to bowl with beaten egg.

3. Peel potatoes; grate immediately in food processor to make about 2
cups; blot dry on paper towels. Add potatoes to zucchini in bolw along
with scallions, flour, salt, and pepper; stir well to mix.

4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil;
using 1 heaping tablespoon per pancake, drop enough batter into skillet to
make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or
spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until
golden. Remove pancakes to prepared cookie sheet; using remaining batter

and additional oil as needed; repeat procedure.

5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until
crisp.

Recipe By : Redbook - March, 1995

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip