Directions:
- Shred zucchini in food processor or with large holes of box grater (you should have about 6 cups). Toss with 1/4 teaspoon of the salt in medium bowl; let stand 5 minutes.
- Meanwhile, shred onion. Firmly squeeze zucchini to drain excess liquid; return to bowl. Stir in onion, flour, egg, garlic, 1 tablespoon of the dill, remaining 1/2 teaspoon salt and pepper.
- Heat 1 tablespoon of the oil (enough to form a thin film) in a large skillet over medium to medium-high heat until hot. For each pancake, drop 1/4 cup of the batter into skillet, leaving about 1 1/2 inches between them. Gently press to form 3 1/2 inch pancakes 1/2 inch thick. Cook in batches 7 to 9 minutes or until golden-brown, turning once and adding additional oil as needed.
- Meanwhile, combine sour cream, lemon juice and remaining 1 teaspoon dill, serve with pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.63 Kcal (522 kJ) | ||
| Calories from fat | 67.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 25.49mg | 8% | |
| Sodium | 239.22mg | 10% | |
| Potassium | 452.1mg | 10% | |
| Total Carbs | 10.51g | 4% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 30.1mg | 50% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.17 Kcal (411 kJ) | ||
| Calories from fat | 52.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 11% | |
|---|---|---|---|
| Cholesterol | 20.08mg | 8% | |
| Sodium | 188.43mg | 10% | |
| Potassium | 356.11mg | 10% | |
| Total Carbs | 8.28g | 4% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.99g | 5% | |
| Protein | 3.74g | 9% | |
| Vitamin C | 23.7mg | 50% | |
| Iron | 0.8mg | 6% | |
| Calcium | 36.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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