Old Jerusalem Zucchini Pancakes
- Total Time
- 1 hour
- Rating
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Ingredients
- 6zucchini (3 pounds)
- Salt and freshly ground pepper to taste
- 1onion, peeled and diced
- 2tablespoons chopped parsley
- 2tablespoons chopped dill
- 2large eggs
- ½cup matzoh meal
- 1tablespoon vegetable oil and oil for frying
Nutritional analysis per serving (20 servings)
37 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 191 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
Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
- Step 2
In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
- Step 3
In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.
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