Serves 6
At Le Cordon Bleu’s teaching restaurant, Technique, these pancakes are served with grilled salmon.
| 3 | large zucchini |
| 6 | scallions (white and pale green parts), thinly sliced |
| Salt and pepper, to taste | |
| 2 | eggs |
| 1/4 | cup chopped fresh parsley |
| 1/4 | cup flour |
| 1 | cup panko crumbs |
| 4 | tablespoons olive oil, or more if needed |
2. Rinse the zucchini and with your hands, squeeze out the water.
3. In a bowl, beat eggs, parsley, salt, and pepper. Add the zucchini and mix well. Add flour and panko; mix until well blended.
4. In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot. Using a 1/3 cup measure, add the batter to the skillet. Flatten into a pancake. Cook 3 at a time. Cook 4 to 5 minutes on each side or until golden.
5. Use the remaining oil to cook the remaining batter in the same way. Adapted from Le Cordon Bleu College of Culinary Arts
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