ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a 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 too 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 butter and 1/2 tablespoon oil together in the pan. When the butter is hot but 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, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
ZUCCHINI CHEDDAR PANCAKES
Steps:
- Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.
- Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
- Sprinkle flour over zucchini and toss to coat.
- Mix in cheese.
- Add eggs and mix until incorporated.
- Mix in salt and pepper.
- Place heaping scoops of mixture onto a hot, greased skillet. Flatten out scoop to make a flat pancake.
- Cook for approximately 3 minutes per side.
- Serve with cilantro lime crema or maple syrup!
Nutrition Facts : Calories 85 kcal, Carbohydrate 6 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 411 mg, ServingSize 1 serving
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI PANCAKES
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI CHEESE PANCAKES
Steps:
- Wash, trim and grate the zucchini, using the grating blade of a food processor. Squeeze out the excess liquid with your hands.
- Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Combine the zucchini, potatoes, cheese, flour, baking powder and chives, and mix well.
- Beat the whole egg and whites, and stir into the batter, along with the pepper.
- Heat a nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
- Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side; turn and lightly brown on the second side. Serve with light sour cream.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 59 milligrams, Sugar 1 gram, TransFat 0 grams
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