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Feta Zucchini Pancakes Recipe
Aug 26, 2011 @ 1:49 PM
Posted by
Daily Value: 5%
Servings: 4
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 107Daily Value: 5%
Servings: 4
Vegetarian, Sugar-Conscious
| Fat | 7g | 11% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 7g | 2% |
| Fiber | 1g | 3% |
| Sugars | 2g | 0% |
| Protein | 4g | 9% |
| Cholesterol | 55mg | 18% |
| Sodium | 178mg | 7% |
| Calcium | 90mg | 9% |
| Magnesium | 17mg | 4% |
| Potassium | 162mg | 5% |
| Iron | 1mg | 7% |
| Zinc | 1mg | 5% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 10mg | 17% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 28µg | 7% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 51µg | 63% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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TasteofHome.com
Use your summer zucchini to make these delectable vegetable pancakes that are topped with feta cheese.
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
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.
