At Le Cordon Bleu’s teaching restaurant, Technique, these pancakes are served with grilled salmon.
|6||scallions (white and pale green parts), thinly sliced|
|Salt and pepper, to taste|
|1/4||cup chopped fresh parsley|
|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