Herb matzo scallion pancakes

MAKES 20 SMALL PANCAKES

1 cup scallions, sliced thin

1 small bunch tarragon, chopped

3/4 cup canola oil

5 eggs

1½ cups water

1½ cups matzo meal

1 teaspoon salt

1/4 teaspoon pepper

2 cups (loosely packed) zucchini, julienned fine

1 tablespoon Spanish paprika or ground paprika

Combine all ingredients in stainless steel bowl; stir gently. Form cakes. Cook in nonstick pan with canola or olive oil until golden brown, about 2 minutes, then flip and cook another 2 minutes.

Chef Charles Phillips,

Westin Chicago North Shore

Nutrition facts per pancake: 94 calories, 5 g fat, 1 g saturated fat, 53 mg cholesterol, 9 g carbohydrates, 4 g protein, 136 mg sodium, 1 g fiber