Feta Zucchini Pancakes Recipe


Nutrition

Cal/Serving: 110
Daily Value: 5%
Servings: 4

Sugar-Conscious, Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat7g11%
Saturated2g12%
Trans0g0%
Carbs8g3%
Fiber1g4%
Sugars2g0%
Protein5g9%
Cholesterol55mg18%
Sodium177mg7%
Calcium91mg9%
Magnesium17mg4%
Potassium167mg5%
Iron1mg7%
Zinc1mg5%
Phosphorus87mg12%
Vitamin A289IU6%
Vitamin C8mg13%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg12%
Niacin (B3)1mg4%
Vitamin B60mg7%
Folic Acid (B9)28µg7%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K20µg24%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Feta Zucchini Pancake
TasteofHome.com

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

3.098835
Ratings344

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. 

Recipe Details

Makes 8 pancakes

 

Visit TasteofHome.com for more zucchini recipes

Servings: 4

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