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.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

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

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human