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Recipe
Crisp Zucchini Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 797g | |
| Calories 458 | |
| Calories from Fat 182 | 40% |
| Total Fat 20.65g | 26% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 1995mg | 83% |
| Potassium 1770mg | 51% |
| Total Carbs 52.98g | 14% |
| Dietary Fiber 8.9g | 30% |
| Sugars 14.84g | 10% |
| Protein 21.04g | 34% |
Ingredients Convert Measures
- 3 med. size zucchini, trimmed & shredded
- 3/4 teaspoon salt
- 1 med. onion, finely minced (1/2 c.)
- 1 tbsp. butter
- 2 Large eggs, slightly beaten
- 1/4 c. flour
- 1/8 teaspoon pepper
- Vegetable oil
Directions
- Place zucchini in colander, sprinkle with salt, let set in 30 min. Squeeze as much liquid as possible from zucchini and your hands; reserve. Saute/fry onions in butter till softened, 3 min. Transfer reserved zucchini, onions to a large bowl. Stir in Large eggs, flour, salt and pepper. Pour oil into skillet.
- Drop slightly rounded Tbsp. of the batter into oil, flatten to 3 inch round pancakes with back of spoon. Cook turning once, 1 minute on each side or possibly till golden. Remove and let drain on paper towel. Serve immediately.
