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.
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Muhammad rafeeq Rafeeq
[email protected]These pancakes look amazing! I can't wait to try them.
Taufik Bangladesh
[email protected]I'm always looking for new ways to use up my zucchini, and these pancakes are a great option! They're healthy and delicious, and they're a great way to get my kids to eat their veggies.
Kushal Bhujel
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time.
Hashfeatimue Landrum
[email protected]I've never been a huge fan of zucchini, but these pancakes changed my mind! They were so flavorful and delicious. I'll definitely be making them again.
Ayten Fanos
[email protected]These zucchini pancakes were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and tender on the inside. I served them with sour cream and chives, and everyone loved them.