Zucchini Pancakes
Prep time10 min
Total time50min
ServingsMakes 4 servings.
Ingredients
- 2 zucchini, trimmed, coarsely grated (about 4 cups)
- 1 tsp. salt
- 2 eggs, beaten
- 2 green onions, finely chopped
- ¼ cup grated Parmesan cheese
- ¼ tsp. black pepper
- 10 RITZ Crackers, finely crushed (about 1/3 cup)
- 2 Tbsp. canola oil, divided
- ¼ cup sour cream
Preparation
- Heat oven to 225ºF.
- Place zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to drain. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.
- Heat 2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof platter; place in oven to keep warm. Repeat with remaining oil and zucchini mixture.
- Serve topped with sour cream.
Recipe Tips
- Serving Suggestion
For a delightful brunch idea, serve Zucchini Pancakes with a seasonal fruit salad!
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Total fat 17g | |
| Saturated fat 5g | |
| Cholesterol 125mg | |
| Sodium 850mg | |
| Carbohydrate 11g | |
| Dietary fiber 2g | |
| Total sugars 4g | |
| Protein 9g | |
| Vitamin A | 10 %DV |
| Vitamin C | 20 %DV |
| Calcium | 15 %DV |
| Iron | 8 %DV |
