Feta Zucchini Pancakes Recipe

Feta Zucchini Pancake
TasteofHome.com

Ingredients

  • 1 cup zucchini, shredded with a grater
  • ¼ cup panko breadcrumbs
  • 2 green onions, chopped
  • 1 egg
  • 3 tablespoons parsley, minced
  • 1 tablespoon dill
  • 1 clove garlic, minced
  • ¼ cup crumbled feta cheese
  • 3 teaspoons Crisco Olive Oil, divided

Use your summer zucchini to make these delectable vegetable pancakes that are topped with feta cheese. 

Directions

In a sieve or colander, drain the zucchini, squeezing hard to remove excess liquid. Pat the zucchini dry with paper towels. In a small bowl, combine the zucchini, breadcrumbs, onions, egg, parsley, dill, garlic, and cheese. Mix together thoroughly.

Heat 1 ½ teaspoons of oil in a large nonstick skillet over medium-low heat. Cook the batter by dropping heaping tablespoon-fulls into the oil; press lightly with a rubber spatula to flatten. Fry in batches of 2-3 until golden brown on both sides, using remaining oil as needed. 

Transfer the pancakes onto to paper towel-lined plate. Cool slightly and serve. 

Nutrition

Calories per serving:

110 calories

Dietary restrictions:

Sugar Conscious, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

5%

Servings:

4
  • Fat 28g 43%
  • Carbs 30g 10%
  • Saturated 9g 47%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 14g
  • Polyunsaturated 3g
  • Protein 18g 36%
  • Cholesterol 219mg 73%
  • Sodium 634mg 26%
  • Calcium 365mg 36%
  • Magnesium 68mg 17%
  • Potassium 666mg 19%
  • Iron 5mg 28%
  • Zinc 3mg 18%
  • Phosphorus 350mg 50%
  • Vitamin A 163µg 18%
  • Vitamin C 30mg 51%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 113µg 28%
  • Vitamin B12 1µg 20%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 78µg 98%
See detailed nutritional info Have a question about nutritional data? Let us know.
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