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Zucchini Pancakes

Ingredients
  Grated zucchini 3 Cup (48 tbs)
  Egg 1 , lightly beaten
  Nutmeg 1 Pinch
  Salt To Taste
  Freshly ground pepper To Taste
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Oil 2 Teaspoon
  Parmesan cheese 3 Tablespoon (To Garnish)
Directions

Combine zucchini and egg and mix well.
Add nutmeg, salt and pepper to taste.
Sift flour and baking powder over mixture and blend thoroughly.
Place large skillet over medium-high heat or heat griddle; oil lightly.
Use 1/2 cup batter for each pancake and cook until lightly golden, turning once.
Transfer to platter and sprinkle with Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Blending
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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4.35
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 632 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 242.1 mg80.7%

Sodium 1612.2 mg67.2%

Total Carbohydrates 64 g21.4%

Dietary Fiber 6.2 g24.8%

Sugars 7.5 g

Protein 33 g67%

Vitamin A 23.4% Vitamin C 105.8%

Calcium 99.8% Iron 35.3%

*Based on a 2000 Calorie diet

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Zucchini Pancakes Recipe