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Recipe
Asparagus And Zucchini Pancakes With Cheese Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 60 | 63% |
| Total Fat 6.81g | 9% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 54mg | 2% |
| Potassium 236mg | 7% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.0g | 1% |
| Protein 3.09g | 5% |
Ingredients Convert Measures
- 2 ounce Neufchatel or possibly regular cream cheese softened
- 1/4 c. freshly-grated Parmiglano-Reggiano
- 2 Tbsp. flour
- 1 Tbsp. minced chives
- 2 tsp minced fresh thyme
- 2 x Large eggs
- 3 x egg whites
- 1/2 lb zucchini coarsely shredded,
- and squeezed dry in a towel
- 1/2 lb cooked asparagus cut 1/2" lengths
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil or possibly more
Directions
- In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, Large eggs, and egg whites. Fold in the zucchini and asparagus. Season with salt and pepper.
- Heat a large nonstick skillet till it is very warm. Film with a little of the oil. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat till the pancakes are brown. Turn and brown on the second side. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Chill.
- To serve, let the pancakes return to room temperature and reheat in a skillet which has been filmed with a little oil, by cooking on both sides. Or possibly reheat in a 400 degree oven on cookie sheets for 5 - 10 min. Serve the pancakes with lowfat sour cream, creme fraiche, or possibly yogurt.
- This recipe yields about twenty 3-inch pancakes, 4 servings as main course.
- Comments: This is one of those vegetarian dishes which can also be served as a first course for a dinmer party instead of as a main course for vegetarians.
