Zucchini Cheese Pancakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound zucchini
- 1pound russet or Idaho potatoes
- ½cup coarsely grated Parmigiano Reggiano
- 1tablespoon flour
- ½teaspoon baking powder
- 1tablespoon chopped chives
- 1whole egg
- 2egg whites
- Freshly ground pepper to taste
- Nonstick pan spray
Nutritional analysis per serving (20 servings)
47 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 64 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 the zucchini, using the grating blade of a food processor. Squeeze out the excess liquid with your hands.
- Step 2
Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
- Step 3
Combine the zucchini, potatoes, cheese, flour, baking powder and chives, and mix well.
- Step 4
Beat the whole egg and whites, and stir into the batter, along with the pepper.
- Step 5
Heat a nonstick pan until it is very hot; reduce the heat to medium-high, and spray with nonstick spray.
- Step 6
Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side; turn and lightly brown on the second side. Serve with light sour cream.
Private Notes
Comments
I feel like there must be a way to make this taste good. Overall it had the overcooked egg flavor, and no salt (because it makes the zucchini water-y).