Zucchini pancakes Recipe
My favorite hot summer meal, and a great way to use up all the zucchini in the garden. We have this at least once a week "in season".
Ingredients
- 2 medium zucchini, grated
- 1 small onion, grated
- 1/4 cup Parmesan cheese, grated plus more to sprinkle on top of the pancakes
- 1/4 cup flour
- 2 large eggs
- 2 T mayonnaise
- 1/4 t dry oregano
- A couple grinds of fresh pepper
- Salt to taste (very little because the cheese is salty)
- Canola oil for frying
Directions
- In a medium sized bowl, whisk the eggs, flour, Parmesan cheese, mayo, oregano, salt & pepper. Grate the zucchini and onion directly in the bowl. Heat canola oil in a fry pan over medium high heat. Drop batter by 1/4 cup into hot oil and fry like a pancake until browned on both sides. Sprinkle with extra Parmesan cheese and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 2 servings | |
| Calories 258 | |
| Calories from Fat 114 | 44% |
| Total Fat 12.88g | 16% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 305mg | 13% |
| Potassium 635mg | 18% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.11g | 3% |
| Protein 15.23g | 24% |
