Make these pancakes small and let your children eat them with their fingers –as they come out of the pot. They probably won't even realize they're eating vegetables.
Ingredients
Servings 2
- 4 large zucchini
- 6 scallions thinly sliced or ½ small onion, minced
- 1/4 cup chopped fresh dill or 1 tablespoon dried dill optional
- 8 ounces low-fat feta cheese or farmer cheese
- 1 teaspoon paprika
- 1/2 cup whole wheat pastry flour
- 3 eggs beaten
- Olive oil for frying
Nutritional Facts
Nutrition Facts
Zucchini Pancakes
Amount per Serving
Calories
807
% Daily Value*
Fat
55
g
85
%
Saturated Fat
15
g
94
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
26
g
Cholesterol
306
mg
102
%
Sodium
1145
mg
50
%
Potassium
1346
mg
38
%
Carbohydrates
46
g
15
%
Fiber
8
g
33
%
Sugar
15
g
17
%
Protein
42
g
84
%
Vitamin A
1995
IU
40
%
Vitamin C
77
mg
93
%
Calcium
138
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Grate the zucchini coarsely. (A food processor works well.)
- Add the scallions, dill, cheese, paprika, flour and eggs.
- Heat the olive oil in a large skillet. (a non-stick pan will work well and does not need too much oil.)
- Drop the zucchini mixture by large tablespoons and spread them out to make thin patties.
- Cook until crisp and brown on both sides.
