Ingredients
2 medium zucchini, grated
1 tsp. salt
1 carrot, grated
2 Tbsp. minced onion
2 Tbsp. minced parsley
1 egg, beaten
1/2 c. flour
dash of fresh ground pepper
oil
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In colander, mix zucchini and salt. Let drain about 15 minutes, squeezing out excess liquid with back of spoon. Mix well drained zucchini (about 1 cup) with remaining ingredients. Drop by tablespoonfuls into 1/2-inch hot oil in skillet and fry until brown on both sides. Drain on absorbent paper. Serve hot. Makes about 12.