Zucchini and Scallion Pancakes

Zucchini and Scallion Pancakes

Zucchini and Scallion Pancakes

Difficulty: Intermediate Prep Time 25 min Cook Time 20 min Total Time 45 mins Servings: 6 Best Season: Summer

Description

These pancakes are a creative way to eat zucchini. They make a delicious on-the-go snack if you have leftovers.

Ingredients

Instructions

  1. 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.

  2. Add finely chopped scallions, garlic, egg, and flour. Season with salt and pepper. Stir well to evenly combine.

  3. 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.

  4. Drain pancakes on a paper towel-lined plate to remove excess oil.

  5. Top with light sour cream or tzatziki sauce and sprinkle with extra scallions if desired.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 106
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1g5%
Cholesterol 27mg9%
Sodium 312mg13%
Potassium 292mg9%
Total Carbohydrate 11.8g4%
Dietary Fiber 1.5g6%
Sugars 1.9g
Protein 3.3g7%

Calcium 2%
Iron 6%
Vitamin D 13%

* 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.

View the Recipe Card here: ENG | SPA 

Keywords: zucchini, scallion, pancakes

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