 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is especially good when using zucchini fresh from the garden, something all of us farmers find a plethora of at the end of our summer season. I served this with Green Beans with Pancetta and Fresh Tomatoes, also from the garden and Oven Braised Chicken. Ingredients:
4 large zucchini, grated on a box grater (use only the firm outside, toss the seedy middle) |
pinch baking soda |
pinch baking powder |
1/2 cup all-purpose flour, or more as needed |
1/4 cup grated cheese (i used quattro fromaggio, a combo of parmesan, asiago, fontina and mild provolone, but you could use just parmesan, or just any of the others, well, except provolone) |
1 egg |
large pinch of dried italian herbs |
salt and freshly ground pepper, to taste |
olive oil, for frying |
Directions:
1. Place all the ingredients, except for the oil, into a large bowl and mix well. Allow to sit for about 5 minutes and add flour to adjust for the liquid that comes out of the zucchini. You do want some liquid so it makes like a pancake and not like latke. Heat the oil on a large griddle or frying pan, when hot, add the pancakes, about 1/4 cup of batter, flatten and fry until browned on one side, flip and brown the other side. Serve hot. Makes about 6 - 8 pancakes.
2. Per Serving: (a serving size is 2) 185 Calories; 10g Fat (2g Sat, 6g Mono, 1g Poly); 8g Protein; 18g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 383mg Sodium.
|
|