ZUCCHINI SLAW PANCAKES (Chef Kevin Enright, Oakland Community College Culinary Studies Institute)

3 medium zucchini, washed, cut in half, seeded and grated coarsely (1 c.)
1 medium parsnip, peeled and coarsely grated (1/3-1/2 c.)
1 medium carrot peeled and coarsely grated 1/3-1/2 c)
2 T. green onion, thinly sliced
1 T. finely chopped parsley or 1 t. dried
1 large egg
1 c. flour
1/2 c. milk
1 T. melted butter
salt and white pepper to taste
nutmeg to taste
vegetable oil as needed

In a stainless steel bowl, mix together the milk, butter and flour til smooth. Add the egg and mix til smooth. Fold in the parsley and green onion. Fold in zucchini, parsnips and carrots. Season with salt, white pepper and a few grains of nutmeg. Heat 1/4 inch of vegetable oil in a frying pan.. Spoon approximately 1 T. of the zucchini slaw into the oil. Cook 2-3 minutes on each side or til golden brown. Drain on a paper towel. Serve immediately with sour cream and chive mixture or cool, refrigerate and reheat in a 400° oven, uncovered, for about 10 minutes..
(makes 20)


1 c. sour cream
1 T. fresh chives, sliced very thin
1 T. Dijon mustard
salt and white pepper, to taste

In a stainless steel bowl, mix all ingredients. Refrigerate, covered, 1 hour to overnight.

Zucchini Slaw Pancakes recipe is published in our January, 2005 Menu Minder.