Zucchini Pancakes

Zucchini Pancakes
Staff Writer
Zucchini Pancakes

Savann

Zucchini Pancakes

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.

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.

Nutrition

Calories per serving:

399 kcal

Daily value:

20%

Servings:

2
  • Carbohydrate, by difference 25 g
  • Protein 18 g
  • Total lipid (fat) 26 g
  • Vitamin A, IU 258 IU
  • Vitamin A, RAE 51 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 15 µg
  • Ash 5 g
  • Calcium, Ca 160 mg
  • Carotene, alpha 5 µg
  • Carotene, beta 52 µg
  • Cholesterol 59 mg
  • Choline, total 51 mg
  • Cryptoxanthin, beta 19 µg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 1 g
  • Fluoride, F 10 µg
  • Folate, DFE 56 µg
  • Folate, food 61 µg
  • Folate, total 61 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 41 µg
  • Magnesium, Mg 34 mg
  • Niacin 1 mg
  • Phosphorus, P 272 mg
  • Phytosterols 29 mg
  • Potassium, K 338 mg
  • Retinol 46 µg
  • Selenium, Se 12 µg
  • Sodium, Na 1521 mg
  • Starch 5 g
  • Sugars, total 15 g
  • Water 106 g
  • Zinc, Zn 4 mg
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