squash pancakes

squash pancakes
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 16.6 g
  • Cholesterol: 93.0 mg
  • Sodium: 41.7 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.8 g

View full nutritional breakdown of squash pancakes calories by ingredient


Introduction

a new use for squash a new use for squash
Number of Servings: 4

Ingredients

    2 eggs
    3 medium yellow squash or zucchini shredded
    1/2 onion shredded
    .25 cup of cornmeal


Directions

shred onion, set aside. Shred squash with grater or use food processor. Put squash in a cheese cloth and squeeze out excess moisture. beat 2 eggs and add eggs and cornmeal. Salt and pepper to taste. Mix all. use 1/2 cup measure and spoon into hot oil and cook till brown

Serving Size: makes 8 cakes - 2 pieces is 1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user TOLLER43.