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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard. Ingredients:
3 cups zucchini, grated (about 1 1/2 lbs) |
1/4 cup feta cheese, crumbled |
2 eggs |
1 egg white |
3/4 cup whole wheat pastry flour (i used white wheat) |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon oregano |
Directions:
1. Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
2. Mix in remaining ingredients.
3. Heat a wide frying pan over medium-high heat. Coat with cooking spray.
4. Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
5. Cook about 3 minutes on each side, or until golden.
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