Zucchini and Scallion Pancakes
Zucchini and Scallion Pancakes
Description
These pancakes are a creative way to eat zucchini. They make a delicious on-the-go snack if you have leftovers.
Ingredients
Instructions
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Grate zucchini into a large bowl. Let the grated zucchini sit for 10 minutes, then form it into a ball and squeeze as much water out of it as possible using paper towels.
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Add finely chopped scallions, garlic, egg, and flour. Season with salt and pepper. Stir well to evenly combine.
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In a large skillet, heat oil over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil, flattening slightly to form a pancake. Fry in batches until golden, about 3 minutes per side.
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Drain pancakes on a paper towel-lined plate to remove excess oil.
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Top with light sour cream or tzatziki sauce and sprinkle with extra scallions if desired.
Serving Size
Servings 6
- Amount Per Serving
- Calories 106kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1g5%
- Trans Fat g
- Cholesterol 27mg9%
- Sodium 312mg13%
- Potassium 292mg9%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 1.5g6%
- Sugars 1.9g
- Protein 3.3g7%
- Vitamin A IU
- Vitamin C mg
- Calcium 2 mg
- Iron 6 mg
- Vitamin D 13 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $0.68
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
