Feta Zucchini Pancakes Recipe
Daily Value: 5%
Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||28µg||7%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Use your summer zucchini to make these delectable vegetable pancakes that are topped with feta cheese.
- 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
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.
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