Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Parmesan Pancakes
Ingredients
- 2 pounds zucchini (about 3)
- 1 pound russet potatoes (about 2), peeled
- 1 medium onion
- 3/4 cup fresh parsley, chopped
- 1 ounce Parmesan, grated (1/4 cup)
- 6 tablespoons matzo meal
- 2 tablespoons chopped fresh dill
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 3/4 cup vegetable oil
- Sour cream, for serving
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