Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Zucchini Pancakes Recipe
Aug 10, 2012 @ 11:47 AM
Posted by
Daily Value: 12%
Servings: 4
Vegetarian, Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 230Daily Value: 12%
Servings: 4
Vegetarian, Dairy-Free, Sugar-Conscious
| Fat | 14g | 22% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 18g | 6% |
| Fiber | 2g | 8% |
| Sugars | 4g | 0% |
| Protein | 8g | 17% |
| Cholesterol | 140mg | 47% |
| Sodium | 1156mg | 48% |
| Calcium | 52mg | 5% |
| Magnesium | 36mg | 9% |
| Potassium | 470mg | 13% |
| Iron | 2mg | 11% |
| Zinc | 1mg | 7% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 27mg | 45% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 17% |
| Folic Acid (B9) | 82µg | 21% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 4mg | 18% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 8g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Molly Aronica
Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together.
INGREDIENTS
- 3 medium-sized gray zucchini
- 2 teaspoons kosher salt
- 3 tablespoons grapeseed oil
- 3 eggs
- 1/2 cup all-purpose flour
- 2 cloves garlic, crushed or minced
- 1 teaspoon cayenne
- 1/2 teaspoon onion powder
DIRECTIONS
At least 4 hours before you're ready to fry the pancakes, peel 1 of the zucchini and then shred all of them using a grater. Bundle the shreds into a clean kitchen towel or cheesecloth and place in a colander set over a large bowl. Salt the zucchini evenly, then weigh down the zucchini with a heavy plate or bowl. Place the whole thing in the refrigerator and let the zucchini drain for at least a few hours.
When you're ready to cook the pancakes, preheat the oven to 200 degrees.
Heat the oil in a cast-iron skillet (or any other heavy-bottomed frying pan) over high heat. Pat the zucchini dry to remove any remaining moisture, then transfer to a dry mixing bowl. Add 2 of the eggs and ¼ cup of the flour, then mix and add the remaining egg and flour if the mixture is still not coming together fully. Stir in the garlic, cayenne, and onion powder.
Add the zucchini batter to the pan in spoonfuls, making sure to fry only a few at a time so as not to crowd them. Let the pancakes cook for 3-4 minutes on each side, and line a plate with paper towels for draining. After each batch of pancakes has drained slightly, transfer them to a baking sheet and put them in the oven to keep warm and crisp-up. Serve immediately after the batches are complete.
Recipe Details
Servings: 4Total time: 45 minutes, plus draining time
