Zucchini Pancakes (Food 52)(Tublady)
(Tublady) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 112.9
- Total Fat: 5.0 g
- Cholesterol: 116.3 mg
- Sodium: 289.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.1 g
- Protein: 5.7 g
View full nutritional breakdown of Zucchini Pancakes (Food 52)(Tublady) calories by ingredient
Introduction
Crisp , light zucchini pancakes ,dapped with sour cream or low fat drained greek yogurt. Delious It's hard not to start eating them right out of the pan. Crisp , light zucchini pancakes ,dapped with sour cream or low fat drained greek yogurt. Delious It's hard not to start eating them right out of the pan.Number of Servings: 2
Ingredients
-
2 cups grated zucchini
1/2 cup grated potato
1 egg
1 tablespoon of chopped parsley
1 teaspoon lemon zest
2 pinches of breadcrumbs ( I used Panko)
oilive oil spray ( or any non stick cooking spray)
2 tablespoons of low fat sour cream, or greek yogurt (drained) Both these are optional.
pinch of salt or salt subsuite and pepper to taste.
Directions
1. Grate the zucchini and potato using the largest hole on the grater. Let stand in colander for at least 30 minutes to drain. They will hold together better when you drain out the maximun moisture. Salt , 1/4 tsp course salt,( Kosher salt)
2. In a bowl, beat egg, chopped parsley, and lemon zest from one lemon.. Add pinch of pepper and more salt to taste. I use a salt subusite or Ms. Dash.
3. .Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add the bread crumbs to soak up any leftover wetness.
4. Combine zucchini/pototoe mixture with egg mixture. Stir well to coat.
5. Turn on oven to 200^ and place cookie sheet with foil in there to keep the pancakes warm as you make them.
6. Heat a 13" skillet on medium hight heat. Spray pan with cooking spray. ( You can use olive oil or tablespoon of butter, but will change the calorie count.) When the pan is hot, drop a spoonful of the pancake mixture in. take a spatula and try to flattn it out as much as possible, it will be more crispy that way.
7. Cook 2 at a time untill golden brown on each side, then place them in the oven to stay warm. Serve as soon as possible with a dollop of sour cream or strained greek yogurt on top for extra richness.
Makes 24 , 2 inch pancakes. Serves two for side dish.
Serves more if used as snacks.
Number of Servings: 2
Recipe submitted by SparkPeople user TUBLADY.
2. In a bowl, beat egg, chopped parsley, and lemon zest from one lemon.. Add pinch of pepper and more salt to taste. I use a salt subusite or Ms. Dash.
3. .Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add the bread crumbs to soak up any leftover wetness.
4. Combine zucchini/pototoe mixture with egg mixture. Stir well to coat.
5. Turn on oven to 200^ and place cookie sheet with foil in there to keep the pancakes warm as you make them.
6. Heat a 13" skillet on medium hight heat. Spray pan with cooking spray. ( You can use olive oil or tablespoon of butter, but will change the calorie count.) When the pan is hot, drop a spoonful of the pancake mixture in. take a spatula and try to flattn it out as much as possible, it will be more crispy that way.
7. Cook 2 at a time untill golden brown on each side, then place them in the oven to stay warm. Serve as soon as possible with a dollop of sour cream or strained greek yogurt on top for extra richness.
Makes 24 , 2 inch pancakes. Serves two for side dish.
Serves more if used as snacks.
Number of Servings: 2
Recipe submitted by SparkPeople user TUBLADY.