Zucchini Pancakes
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds zucchini
- 8ounces onion ( ½ cup squeezed)
- 3tablespoons flour
- 4egg whites
- ½teaspoon dried thyme leaves
- ¼teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (18 servings)
20 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 46 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
- Step 2
Finely chop onion using steel blade in food processor.
- Step 3
Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
- Step 4
Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
- Step 5
Shape into small pancakes.
- Step 6
Quickly fry in hot oil.
- Step 7
Serve with nonfat yogurt.
Private Notes
Comments
Simple but perfect. Just the right amount of binder. Salt the zucchini while it’s sitting in the colander.
What is the best way to grate the zucchini and to finely chop the onion without a food processor? I do have a manual grater but which side do I use? Can it be done in a blender? Thanks!
What is the best way to grate the zucchini and to finely chop the onion without a food processor? I do have a manual grater but which side do I use? Can it be done in a blender? Thanks!
Simple but perfect. Just the right amount of binder. Salt the zucchini while it’s sitting in the colander.