Try this Zucchini Pancake recipe, or contribute your own.
Suggest a better descriptionIn a bowl combine grated zucchini, parsley, lemon zest and garlic. Season with salt and pepper. Stir in eggs and flour. In a skillet heat 1/4-inch olive oil until it ripples. Spoon batter by tablespoons into skillet and flatten each mound into a 3-inch pancake. Cook pancakes for 1 minute on each side. Remove with a slotted spatula to a paper-towel lined baking sheet. Keep warm in a 250 degree oven while you continue to prepare remaining batter. Arrange pancakes on a platter, sprinkle with salt, garnish with lemon wedges and serve immediately. Yield: 4 to 6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2147 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1030g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 990 | ||
Calories from Fat: 454 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.4g | 67 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 2115mg | 651 % | |
Sodium 856.7mg | 30 % | |
Potassium 754.5mg | 20 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 59.4g | ||
Protein 70.7g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 990
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