Zucchini Latkes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.0
  • Total Fat: 5.8 g
  • Cholesterol: 37.5 mg
  • Sodium: 403.5 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 6.1 g

View full nutritional breakdown of Zucchini Latkes calories by ingredient


Introduction

A delicious side dish, appetizer, snack, or even breakfast item, I try to always keep some of these in my fridge! Vegetarian and dairy-free. A delicious side dish, appetizer, snack, or even breakfast item, I try to always keep some of these in my fridge! Vegetarian and dairy-free.
Number of Servings: 6

Ingredients

    1 lb zucchini, stems removed
    1 egg, lightly beaten
    1/2 cup grated parmesan cheese
    1/2 cup white flour
    1/2 tsp baking powder
    1/2 tsp salt
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1 tbsp canola oil

Tips

The batter will not keep in the fridge, but the pancakes will! Just heat them up in a toaster over when you're ready to serve the leftovers. Try these with a dollop of light sour cream.


Directions

Combine all ingredients except zucchini and canola oil in a large bowl, mixing to form a dough. Grate zucchini and add to bowl, mixing as you go. Try to make sure there are no lumps of dough. Heat the canola oil in a large skillet over medium-high heat, then add 1/3 to 1/2 cup scoops of the batter, flattening them with a spatula to form a pancake. Cook 2 to 3 minutes each side, until lightly browned. Drain on a paper towel.

Serving Size: Makes 6 pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user JAZZXDAFFY.