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Zucchini Pancakes Recipe
Mar 20, 2012 @ 5:23 PM
Posted by
Daily Value: 17%
Servings: 2
Low-Carb
Vegetarian
Posted by
Nutrition
Cal/Serving: 343Daily Value: 17%
Servings: 2
Low-Carb
Vegetarian
| Fat | 26g | 39% |
| Saturated | 7g | 35% |
| Trans | 0g | 0% |
| Carbs | 19g | 6% |
| Fiber | 4g | 16% |
| Sugars | 9g | 0% |
| Protein | 12g | 24% |
| Cholesterol | 115mg | 38% |
| Sodium | 697mg | 29% |
| Calcium | 265mg | 26% |
| Magnesium | 71mg | 18% |
| Potassium | 860mg | 25% |
| Iron | 5mg | 27% |
| Zinc | 2mg | 15% |
| Vitamin A | 2734IU | 55% |
| Vitamin C | 58mg | 97% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 1mg | 36% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 1mg | 26% |
| Folic Acid (B9) | 126µg | 31% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 184µg | 231% |
| Fatty acids, total monounsaturated | 15g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Savann
Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.
INGREDIENTS
- 2 medium-sized zucchini, shredded
- 1/3 cup chopped parsley
- 1/3 cup chopped mint
- 1/3 cup chopped dill
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons feta (optional)
- Salt and pepper, to taste
- 2-3 tablespoons olive oil
- 1/2 cup yogurt
- 1 clove garlic, chopped
DIRECTIONS
In a bowl, combine the zucchini, herbs, egg, flour, and feta, if using. Season with salt and pepper, to taste. Heat the olive oil in a pan over medium heat. With a tablespoon, form pancakes and cook until golden brown on both sides, about 4 minutes per side.
Meanwhile, combine the yogurt and garlic in a bowl and stir to combine. Remove the pancakes from the heat and serve with the yogurt sauce.
Recipe Details
Servings: 2Cuisine: Turkish
Special Designations: Nut-free, Low-sugar
