Zucchini Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small zucchini, coarsely grated(1 tbsp. coarse salt for draining zucchini--this is rinsed off later, but a small amount probably remains in the zucchini)1/2 yellow onion, finely chopped1/2 cup freshly grated parmesan cheese1/4 cup chopped fresh basil leaves1 large egg, beaten1/4 tsp. freshly ground black pepper, or to taste1 tbsp. olive oil1 lime, cut into 4 wedges, for serving
Place grated zucchini in a colander with 1 tbsp. coarse salt. Mix in the salt and let drain for 30 minutes while you chop the other ingredients.
After 30 minutes, rinse zucchini to remove excess salt and wring out in a towel to further remove moisture. Salting the zucchini makes it drier and easier to work with and cook, but it is not an absolutely essential step if you don't have the time.
Mix together zucchini, onion, cheese, basil, egg, and pepper. Add small amounts of flour until the mixture holds together somewhat (don't worry too much because pancakes will hold together much better after cooking). If you didn't salt the zucchini you may need more flour. Put the leftover flour on a plate for dredging. Form 8 small patties with the zucchini mixture.
Heat the olive oil in a non-stick skillet over medium high heat. When the oil is hot, dredge each pancake lightly in flour on both sides and add to the skillet. Cook for 10-15 minutes, turning once, until nicely browned on both sides.
Serve with lime wedges--the lime juice is delicious on the pancakes!
Makes 4 servings (2 pancakes + 1 lime wedge each).
Number of Servings: 4
Recipe submitted by SparkPeople user BOONZIE.
After 30 minutes, rinse zucchini to remove excess salt and wring out in a towel to further remove moisture. Salting the zucchini makes it drier and easier to work with and cook, but it is not an absolutely essential step if you don't have the time.
Mix together zucchini, onion, cheese, basil, egg, and pepper. Add small amounts of flour until the mixture holds together somewhat (don't worry too much because pancakes will hold together much better after cooking). If you didn't salt the zucchini you may need more flour. Put the leftover flour on a plate for dredging. Form 8 small patties with the zucchini mixture.
Heat the olive oil in a non-stick skillet over medium high heat. When the oil is hot, dredge each pancake lightly in flour on both sides and add to the skillet. Cook for 10-15 minutes, turning once, until nicely browned on both sides.
Serve with lime wedges--the lime juice is delicious on the pancakes!
Makes 4 servings (2 pancakes + 1 lime wedge each).
Number of Servings: 4
Recipe submitted by SparkPeople user BOONZIE.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 8.6 g
- Cholesterol: 63.1 mg
- Sodium: 541.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.0 g
- Protein: 8.6 g
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