Zucchini Pancakes (Fritters)
Recipe: #5944
July 16, 2012
Categories: Side Dishes, Brunch, Sunday Dinner, Vegetarian, Zucchini, more
"I can't even count how many times I've made these with fresh summer zucchini grown in my garden, there are wonderful served with sour cream"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (99.1 g)
- Calories 144
- Total Fat - 5.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 50.1 mg
- Sodium - 211.8 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 7 g
- Calcium - 115.2 mg
- Iron - 0.7 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, combine the flour, Parmesan cheese and oregano or basil. Combine the zucchini, garlic, egg, onion, mayonnaise, salt and pepper; stir into dry ingredients until well blended.
Step 2
Heat olive oil in a large skillet over medium heat. Drop zucchini mixture by scant 1/4 cup into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.
Tips
No special items needed.
1 Reviews
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