Another, healthier rendition of zucchini "pancakes." I found these on the Chicago Gapers Block website and thought they sounded delicious. Perhaps best of all, they stay good when frozen for several months!
My Private Note
Units: US | Metric
- 1Shred zucchini using the large holes on a grater and place into a colander.
- 2Sprinkle with the salt and toss.
- 3Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
- 4Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
- 5Press as much of the water out of the zucchini that you can.
- 6Mix all of the ingredients except the oil in a large bowl.
- 7Lightly brush some of the vegetable oil on the bottom of your skillet.
- 8Heat skillet until it is very hot, but not to the point that the oil smokes.
- 9Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
- 10Repeat two to three more times in the same skillet.
- 11Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
- 12The pancakes are done when their outsides are crispy and light brown.
- 13When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
- 14Apply another coat of oil to your pan and cook another batch.
- 15Repeat until you've run out of mix.
- 16Serve with some green chile salsa, or sour cream, or eat plain.
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Nutritional Facts for Healthy Zucchini Pancakes
Serving Size: 1 (107 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 64.9
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.3 g
- Cholesterol 26.4 mg
- Sodium 382.2 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 1.4 g
- Sugars 2.3 g
- Protein 3.2 g