Contest-Winning Zucchini Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
In place of potato pancakes, try these cute rounds that are very simple to prepare with on-hand ingredients. Not only are they tasty, they're pretty, too. To eliminate some of the fat, I use a nonstick griddle coated with butter-flavored cooking spray.
—Teressa Eastman
El Dorado, Kansas
Ingredients
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1/3 cup biscuit/baking mix
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1/4 cup grated Parmesan cheese
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1/8 teaspoon pepper
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2 eggs, lightly beaten
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2 cups shredded zucchini
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2 tablespoons butter
Directions
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1.
In a large bowl, combine the biscuit mix, cheese, pepper and eggs just until blended. Add the zucchini and mix well.
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2.
In a large skillet, melt butter. Drop batter by about 1/3 cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 3 minutes on each side.
Nutrition Facts
1 each: 128 calories, 9g fat (5g saturated fat), 100mg cholesterol, 248mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 5g protein.
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