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Nutrition Information*
per serving
Calories: 308.3
Total Sugars: 0.9g
Carb.: 26.7g
Fiber: 3.1g
Total Fats: 18.6g
Cholesterol: 226.8mg
Protein: 14.3g
Sodium: 1242.6mg
*Data provided by USDA
2 medium zucchini ; grated
2 tablespoons onions ; grated
6 tablespoons all-purpose flour
2 large egg(s) ; beaten
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1 tablespoon vegetable oil ; divided
1 tablespoon butter ; unsalted,divided
Submitted by ellie7
Instead of potato pancakes... zucchini pancakes!
Cal: 308 Fat: 19g Carbs: 27g Protein: 14g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
15.4
--
8.9
12.6
28.6
75.6
28.5
51.8
Calories: 308.3
Total Sugars: 0.9g
Carb.: 26.7g
Fiber: 3.1g
Total Fats: 18.6g
Cholesterol: 226.8mg
Protein: 14.3g
Sodium: 1242.6mg
*Data provided by USDA
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
- Preheat oven to 300F (150C)
- Combine grated zucchini, onion and eggs in a large bowl.
- Stir in salt, pepper, flour, and baking powder. Stir in more flour if the resulting batter is too thin.
- Heat 1/2 tbsp of oil and and 1/2 tbsp butter in a large skillet over medium heat.
- When butter is melted reduce heat to medium-low and drop heaping spoonfuls of batter into the pan.
- Cook each pancake for 2 minutes per side, or until browned.
- Arrange pancakes on a baking sheet and place in the oven to keep warm
- Add more butter and oil to the pan and cook another batch of pancakes, working in batches until all batter is used, keeping pancakes warm in the oven, while frying the other batches.
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