Zucchini Pancakes
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INGREDIENTS
- 1/2 ts Salt (I use garlic and
- 2 c Zucchini, shredded (about
- 1 ts Dill
- 1 ts Baking Powder
- 1/4 c Parmesan cheese
- Lots black pepper, freshly
- Sour cream
- 1/2 sm Or medium onion,grated
- 1/2 c Flour
- 2 Eggs
INSTRUCTIONS
In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (50g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 87 | ||
| Calories from Fat: 41 (47%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 1.5g | 7 % | |
| Monounsaturated Fat 1.7g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 177.1mg | 54 % | |
| Sodium 97.5mg | 3 % | |
| Potassium 65.8mg | 2 % | |
| Total Carbohydrate 5.3g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 5.1g | ||
| Protein 6.2g | 9 % | |
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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. |
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Calories per serving: 87
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