Zucchini Pancakes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
These Zucchini Pancakes 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
Ingredients
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1-1/2 cups shredded zucchini
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1 large egg, lightly beaten
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3 tablespoons grated Parmesan cheese
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2 tablespoons biscuit/baking mix
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Dash pepper
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1 tablespoon canola oil
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Sour cream, optional
Directions
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1.
Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
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2.
In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat.
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3.
In a large skillet, heat oil over medium heat. Drop 4 pancakes into skillet; press lightly to flatten. Cook until golden brown, about 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts
2 pancakes: 174 calories, 13g fat (3g saturated fat), 99mg cholesterol, 256mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 7g protein.
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