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Recipe
Crisp Zucchini Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 833g | |
| Calories 465 | |
| Calories from Fat 183 | 39% |
| Total Fat 20.71g | 26% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 1916mg | 80% |
| Potassium 1834mg | 52% |
| Total Carbs 54.68g | 15% |
| Dietary Fiber 9.5g | 32% |
| Sugars 15.72g | 10% |
| Protein 21.36g | 34% |
Ingredients Convert Measures
- 3 med. size zucchini, trimmed & shredded (about 1 lb.)
- 3/4 teaspoon salt
- 1 med. size onion, finely minced (1/2 c.)
- 1 tbsp. unsalted butter
- 2 Large eggs, slightly beaten
- 1/4 c. unsifted all purpose flour
- 1/2 teaspoon pepper
- Vegetable oil for frying
Directions
- Place zucchini in colander. Sprinkle with 1/2 tsp. salt; set aside for 30 min.
- Squeeze as much liquid as possible from zucchini with your hands; reserve.
- Saute/fry onion in warm butter in a medium size skillet over medium high heat till softened; 3 min.
- Transfer reserved zucchini and onion to large bowl. Stir in Large eggs, flour, remaining 1/4 tsp. salt and pepper.
- Pour oil into clean skillet to a depth of 1/8" and heat. Drop slightly rounded tablespoonfuls of the batter into oil; flatten to 3" diameter with back of spoon. Cook, turning once, 1 minute on each side, or possibly till golden brown.
- Remove pancakes with slotted spoon; drain on paper toweling. Keep warm till all the pancakes are cooked. Serve immediately. Makes 14 pancakes.
