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Recipe
Crisp Zucchini Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 785g | |
| Calories 456 | |
| Calories from Fat 182 | 40% |
| Total Fat 20.63g | 26% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 1915mg | 80% |
| Potassium 1752mg | 50% |
| Total Carbs 52.58g | 14% |
| Dietary Fiber 8.7g | 29% |
| Sugars 14.55g | 10% |
| Protein 20.97g | 34% |
Ingredients Convert Measures
- 3 med. size zucchini, trimmed and shredded (about 1 lb.)
- 3/4 teaspoon salt
- 1 med. onion, finely minced (1/2 c.)
- 1 tbsp. unsalted butter
- 1/4 c. unsifted flour
- 2 Large eggs, beaten
- 1/8 teaspoon black pepper
- Vegetable oil for frying
Directions
- Place zucchini in colander and sprinkle with 1/2 tsp. salt. Set aside for 30 min. Squeeze as much liquid as possible from zucchini with hands. Saute/fry onion in butter in skillet for 3 min. Transfer zucchini and onion to large bowl. Stir in Large eggs and flour, remaining salt and pepper. Drop rounded tablespoonfuls of batter into oiled skillet. Flatten with spatula. Cook, turning once, 1 minute on each side. Drain on paper towel.
