Italian Vegetable Pancakes Recipe

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Ingredients:

Serving

2 lbs zucchini or 2 lbs eggplants or 2 lbs turnips , peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or 1/4 cup plain breadcrumbs , more as needed
1/2 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 -4 tbsp butter or 1 -4 tbsp extra virgin olive oil

Directions:

Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.24 Kcal (1094 kJ)
Calories from fat	134.43 Kcal
		% Daily Value*
Total Fat	14.94g	23%
Cholesterol	111.92mg	37%
Sodium	439.2mg	18%
Potassium	1127.31mg	24%
Total Carbs	18.08g	6%
Sugars	0.68g	3%
Dietary Fiber	3.58g	14%
Protein	15.82g	32%
Vitamin C	78.1mg	130%
Vitamin A	0.1mg	3%
Iron	3.4mg	19%
Calcium	231.5mg	23%

Amount Per 100 g
Calories	87.47 Kcal (366 kJ)
Calories from fat	45.01 Kcal
		% Daily Value*
Total Fat	5g	23%
Cholesterol	37.47mg	37%
Sodium	147.05mg	18%
Potassium	377.45mg	24%
Total Carbs	6.05g	6%
Sugars	0.23g	3%
Dietary Fiber	1.2g	14%
Protein	5.3g	32%
Vitamin C	26.1mg	130%
Iron	1.1mg	19%
Calcium	77.5mg	23%

* 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.

Tastes

salty
savory
bitter
sweet

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