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Square Foot Gardening Forum
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Zucchini Pancakes Toplef10Zucchini Pancakes 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Zucchini Pancakes I22gcj10Zucchini Pancakes 14dhcg10

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Zucchini Pancakes

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Zucchini Pancakes Empty Zucchini Pancakes

Post  Shoda 7/27/2010, 2:09 pm

These were a winner at my house. They taste a LOT like potato pancakes and use up a whopping 2 pounds of zucchini. If you use over sized zucchini, be sure to remove the pulp and seeds. They are sauteed in healthy oil (Canola) so you are sure to get a full serving of healthy MUFA's with your meal. (If you are on the Flat Belly Diet, one serving supplies your meals MUFA). Hope you enjoy them.

Zucchini Pancakes

2 pounds zucchini, coarsely shredded
6 large scallions, thinly sliced
1 egg
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup all-purpose flour
1/4 cup canola oil, divided

1. Place zucchini and scallions in a large, cold, nonstick skillet and set over medium-high heat. Stir frequently while cooking for about 5 minutes or until zucchini softens slightly and gives off some liquid. Transfer to colander and drain, pressing with the back of a spoon to squeeze out as much extra moisture as you can. Transfer to a mixing bowl and allow to cool while you wipe out the skillet.

2. Add egg, nutmeg, salt and pepper to the zucchini mixture and stir until well blended. Add the flour and mix well.

3. Heat 2 tablespoons of oil in the previously used skillet and set over medium-high heat for about 1 minute or until sizzling. Place the zucchini mixture into small mounds in the pan and flatten slightly with a spatula. Cook for about 3 minutes or until well browned. Carefully turn the cakes and cook for about 4 minutes longer. If cakes are browning too fast, turn down the heat.

4. Remove cakes to a platter and repeat with the remaining oil and zucchini mixtures.

5. These cakes taste very similar to potato pancakes except they are green. They are delicious with applesauce & sour cream.

Servings: 4

Preparation Time: 30 minutes

Nutrition (per serving): 245 calories, 137 calories from fat, 15.6g total fat, 52.9mg cholesterol, 337.3mg sodium, 735mg potassium, 22.6g carbohydrates, 4g fiber, 307.2g mass.
Shoda
Shoda

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Join date : 2010-03-19

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Zucchini Pancakes Empty Re: Zucchini Pancakes

Post  Megan 7/28/2010, 6:16 pm

Those sound great! Thanks for sharing.
Megan
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 54
Location : Manassas, VA - Zone 7a

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Post  Wyldflower 7/28/2010, 6:27 pm

This sounds terrific! I LOVE potato pancakes, and this will give me a new use for zucchini!
Wyldflower
Wyldflower

Female Posts : 530
Join date : 2010-03-21
Age : 70
Location : Colorado Springs, CO Zone 5b

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