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Zucchini Pancakes

Ingredients
  Egg 1
  Grated zucchini 1 Cup (16 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Slivered sweet pepper 1 Tablespoon
  Dry bread crumbs 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried oregano 1 Pinch
  Hot pepper sauce 1 Dash
  Butter/Vegetable oil 1 Tablespoon
Directions

In bowl, beat egg; mix in zucchini, onion, red pepper, bread crumbs, salt, oregano and hot pepper sauce.
In large skillet, melt butter over medium-high heat; spoon in about 1/4 cup (50 mL) zucchini mixture per pancake, spreading to about 1/4-inch (5 mm) thickness.
Cook for 3 to 4 minutes per side or until golden.
Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Servings: 
6

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3.973075
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 111 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 40.6 mg13.5%

Sodium 113.1 mg4.7%

Total Carbohydrates 16 g5.4%

Dietary Fiber 0.41 g1.6%

Sugars 0.6 g

Protein 2 g3.4%

Vitamin A 3.1% Vitamin C 13.6%

Calcium 1.5% Iron 2.3%

*Based on a 2000 Calorie diet

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Zucchini Pancakes Recipe