ZUCCHINI PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 7
Steps:
- Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
- Finely chop onion using steel blade in food processor.
- Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
- Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
- Shape into small pancakes.
- Quickly fry in hot oil.
- Serve with nonfat yogurt.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams
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Josanne Ammon
[email protected]I followed the recipe exactly, but my pancakes turned out too greasy. I think I might have used too much oil. Other than that, they were tasty and a good way to use up some zucchini.
Efren Cruz
[email protected]These pancakes were a bit bland for my taste. I think I would add more herbs and spices to the batter next time. Otherwise, they were easy to make and had a nice texture.
Liberty House
[email protected]I've been making these pancakes for years and they're always a hit! They're so easy to make and always turn out perfectly. I love that I can use up leftover zucchini in a delicious way. I usually serve them with sour cream and applesauce, but they're
Skb Aryan
[email protected]These pancakes were a great way to use up some extra zucchini from my garden. They were easy to make and turned out really well. I added a bit of shredded cheddar cheese to the batter, and it gave them a nice cheesy flavor. I served them with sour cr
Hillary Jacobs
[email protected]I'm not a huge fan of zucchini, but I thought I'd give these pancakes a try. I was pleasantly surprised! The pancakes were really good. They were light and fluffy, and the zucchini flavor was very mild. I would definitely make these again.
milan karki
[email protected]These pancakes were delicious! I made them for breakfast this morning and they were a big hit with my family. The pancakes were light and fluffy, and the zucchini added a nice bit of flavor. I will definitely be making these again!
Archea N. Cotton
[email protected]I followed the recipe exactly, but my pancakes turned out too greasy. I think I might have used too much oil. Other than that, they were tasty and a good way to use up some zucchini.
Noor Uddin
[email protected]These pancakes were a bit bland for my taste. I think I would add more herbs and spices to the batter next time. Otherwise, they were easy to make and had a nice texture.
soyoto channel
[email protected]I've made these pancakes several times now, and they're always a hit! They're so easy to make and always turn out perfectly. I love that I can use up leftover zucchini in a delicious way.
Amyra Jali
[email protected]These pancakes were a great way to use up some extra zucchini from my garden. They were easy to make and turned out really well. I added a bit of grated parmesan cheese to the batter, and it gave them a nice savory flavor.
Fakesmile Fakesmile
[email protected]I'm not usually a fan of zucchini, but these pancakes were surprisingly good! The zucchini flavor was very mild, and the pancakes were light and fluffy. I served them with sour cream and applesauce, and they were delicious.
Dakota Meekis
[email protected]These zucchini pancakes were a hit with my family! They were easy to make and had a delicious flavor. I added a bit of extra garlic and onion to the batter, and they turned out perfectly crispy on the outside and fluffy on the inside. Will definitely