Zucchini Pancakes

Zucchini Pancakes
Zucchini Pancakes might be just the side dish you are searching for. One serving contains 157 calories, 2g of protein, and 15g of fat. This recipe serves 10. A mixture of baking powder, zucchini, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 24 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 300 degrees F.
Equipment you will use
OvenOven
3
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Ingredients you will need
Baking PowderBaking Powder
ZucchiniZucchini
PepperPepper
All Purpose FlourAll Purpose Flour
OnionOnion
EggEgg
SaltSalt
Equipment you will use
Box GraterBox Grater
BowlBowl
4
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.
Ingredients you will need
ButterButter
SoupSoup
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
5
Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes.
Ingredients you will need
ButterButter
Cooking OilCooking Oil
Equipment you will use
Paper TowelsPaper Towels
OvenOven
Frying PanFrying Pan
6
Serve hot.
DifficultyMedium
Ready In24 m.
Servings10
Health Score1
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