ZUCCHINI PANCAKES
Make and share this Zucchini Pancakes recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
- Remove zucchini to a large mixing bowl.
- Add beaten egg, baking powder and pepper.
- Mix thoroughly and let stand for at least 15 minutes.
- Heat oil in a non-stick frying pan to medium high heat.
- Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
- Cook until lightly browned on each side; avoid burning edges.
Nutrition Facts : Calories 165.8, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 69.4, Carbohydrate 5.6, Fiber 0.9, Sugar 2, Protein 2.9
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