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By Anthony Salemme, chef
It’s summer and there is an abundance of zucchini at every farm stand, or in your garden. Here is one more use for all of it. I have been making these since my first cooking job when I was 14 years old.
4 cups shredded zucchini
1 cup chopped onion
2 teaspoons salt
2/3 cup flour
¾ cup Parmesan cheese
2 eggs, slightly beaten
½ cup olive oil
1 cup applesauce for dipping
Place the zucchini and the onion in a colander and toss with the salt let drain for 15 minutes then squeeze out as much water as possible.
Place in a bowl and mix in the egg, Parmesan and flour. Heat oil in a skillet and drop 2 tablespoons of zucchini mixture for each pancake. Fry until golden. About 2 minutes on each side.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com