Zucchini Pancakes
Zucchini Pancakes requires around 24 minutes from start to finish. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. This side dish has 163 calories, 3g of protein, and 15g of fat per serving. A mixture of flour, zucchini, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 40 would say it hit the spot. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. With a spoonacular score of 16%, this dish is not so super. If you like this recipe, you might also like recipes such as Zucchini Pancakes, Zucchini Pancakes, and Zucchini Pancakes.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 4 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon kosher salt
2 tablespoons grated red onion
Unsalted butter and vegetable oil
2 medium zucchini (about 3/4 pound)
Equipment:
oven
box grater
bowl
frying pan
paper towels
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 300 degrees F.
3. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
4. Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.
5. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.
6. Serve hot.
Nutrition Information:
covered percent of daily need
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