Zucchini Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 1.3 g
  • Cholesterol: 51.6 mg
  • Sodium: 311.5 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Zucchini Pancakes calories by ingredient
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Number of Servings: 10


    2 medium zucchini ( about 3/4 pound)
    2 tablespoons grated red onion
    2 extra large eggs, lightly beaten
    6 to 8 tablespoons all-purpose flour
    1 teaspoon baking powder
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    unsalted butter and vegetable oil


Preheat the oven to 300 degrees. Grate the zucchini into a bowl using the large grating side of the box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.. ( If the batter gets to thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10-to 12 inch) saute pan over medium heat and melt 1/2 tablespoon of butter and 1/2 oil together in the pan. When the butter is hotbut not smoking, lower the heat to medium low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the ovenfor up to 30 minutes. Makes 10 3-inch pancakes.

Number of Servings: 10

Recipe submitted by SparkPeople user LIONHEART57.

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