Zucchini Pancakes Recipe


Nutrition

Cal/Serving: 304
Daily Value: 15%
Servings: 2

Low-Sodium
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat22g34%
Saturated5g23%
Trans0g0%
Carbs19g6%
Fiber4g16%
Sugars8g0%
Protein10g20%
Cholesterol101mg34%
Sodium96mg4%
Calcium191mg19%
Magnesium69mg17%
Potassium859mg25%
Iron5mg27%
Zinc2mg12%
Phosphorus215mg31%
Vitamin A2671IU53%
Vitamin C58mg97%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg28%
Niacin (B3)2mg9%
Vitamin B60mg22%
Folic Acid (B9)121µg30%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E3mg15%
Vitamin K185µg231%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Galip Ozbek


Zucchini Pancakes
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.

2.89796
Ratings196

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: 2
Cuisine: Turkish
Special Designations: Nut-free, Low-sugar

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