| Course | Appetizer, Dinner, Lunch, Snack |
|---|---|
| Cuisines | American, Eastern European |
| Cooking Methods | Frying |
| Diets | Vegetarian |
| Main categories | Vegetarian |
| Main Ingredient | Vegetables |
Fried Zucchini Pancakes
Serves: 10 people - 2 pancakes per person
Healthy and kid friendly
Recipe by:
Save Recipe Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people - 2 pancakes per person
Cook Times
Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp knifes, Spatula, Tongs, Top Stove, Vegan, VegetarianIngredients
- 5 cups zucchini
- 1/2 cup onion
- 3 egg large
- 1.5 cup flour all purpose
- 2 tsp salt
- 1 tsp pepper
- 1.5 tsp baking powder
- 6 tbsp extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
For Aioli:
- 1/2 cup mayonnaise
- 1 tsp garlic zested
- 1 tsp lemon zest
- 2 tsp lemon juice
Instructions
- Grate zucchini and onion into a mixing bowl.
- Stir in the egg, flour, salt/pepper, baking powder and mix well.
- Heat large saute pan to medium heat and melt butter and oil together.
- Once the oil/butter is hot, turn down the heat to medium-low and drop a spoon full of the mix of batter into the pan.
- Cook the pancakes on each side until browned.
- Place the pancakes on a sheet pan and place it in a warm oven to keep warm.
- Continue to cook the remaining pancakes and use more oil if needed.
- For aioli, mix all ingredients.
Nutrition
Calories: 236kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 598mg | Potassium: 482mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 2mg
Fried Zucchini Pancakes
$25.00 cooking fee
Reviews
There are no reviews yet.