Zucchini Pancakes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
SpecialityVegetarian
Main Ingredient

Ingredients

 Grated zucchini3 Cup (48 tbs)
 Egg1 , lightly beaten
 Nutmeg1 Pinch
 Salt To Taste
 Freshly ground pepper To Taste
 All purpose flour1⁄2 Cup (8 tbs)
 Baking powder1 Teaspoon
 Oil2 Teaspoon
 Parmesan cheese3 Tablespoon (To Garnish)

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 mg

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

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.
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