KOLOKYTHIA KROKETTES (ZUCCHINI PANCAKES)
A simple flavorful side dish. Keep the Krokettes warm in a low temp oven until you fry them all. Prep time does not include the hour standing time. From the Encyclopedia of Cookery
Provided by momaphet
Categories Vegetable
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Heat frying pan or griddle over medium heat.
- Mix zucchini with salt and let stand for 1 hour. Squeeze moisture from zucchini (try putting them in a clean dish towel, roll the ends and wring the towel/zucchini).
- Beat eggs, add the zucchini, cheese, mint, flour, and pepper.
- Add butter to pan and spoon 1 TBLS dollops of zucchini into the pan.
- Brown on both sides.
Nutrition Facts : Calories 44.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 38.4, Sodium 236.7, Carbohydrate 2.4, Fiber 0.4, Sugar 1.2, Protein 2.8
ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
HEALTHY ZUCCHINI PANCAKES
Another, healthier rendition of zucchini "pancakes." I found these on the Chicago Gapers Block website and thought they sounded delicious. Perhaps best of all, they stay good when frozen for several months!
Provided by hannahactually
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Shred zucchini using the large holes on a grater and place into a colander.
- Sprinkle with the salt and toss.
- Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
- Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
- Press as much of the water out of the zucchini that you can.
- Mix all of the ingredients except the oil in a large bowl.
- Lightly brush some of the vegetable oil on the bottom of your skillet.
- Heat skillet until it is very hot, but not to the point that the oil smokes.
- Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
- Repeat two to three more times in the same skillet.
- Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
- The pancakes are done when their outsides are crispy and light brown.
- When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
- Apply another coat of oil to your pan and cook another batch.
- Repeat until you've run out of mix.
- Serve with some green chile salsa, or sour cream, or eat plain.
Nutrition Facts : Calories 64.9, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.4, Sodium 382.2, Carbohydrate 10.7, Fiber 1.5, Sugar 2.4, Protein 3.2
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
TURKISH ZUCCHINI PANCAKES
A delicious Mediterranean side dish--try it when you're in the mood for something a little different! Makes a good accompaniment to Lebanese chicken. Simple fare, fit for company!
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 20 pancakes
Number Of Ingredients 12
Steps:
- Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
- Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
- Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
- Fold in feta cheese.
- (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
- Preheat oven to 300°.
- Place baking sheet in oven.
- Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
- Heat skillet over medium high heat.
- Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
- Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
- Transfer to baking sheet in oven to keep warm.
- Serve pancakes hot.
Nutrition Facts : Calories 70.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 45.6, Sodium 119, Carbohydrate 5, Fiber 0.9, Sugar 1, Protein 3.3
ZUCCHINI PANCAKES
Make and share this Zucchini Pancakes recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness).
- Remove zucchini to a large mixing bowl.
- Add beaten egg, baking powder and pepper.
- Mix thoroughly and let stand for at least 15 minutes.
- Heat oil in a non-stick frying pan to medium high heat.
- Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter).
- Cook until lightly browned on each side; avoid burning edges.
Nutrition Facts : Calories 165.8, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 69.4, Carbohydrate 5.6, Fiber 0.9, Sugar 2, Protein 2.9
ZUCCHINI PANCAKES (KOLOKYTHIA KROKETTES)
Make and share this Zucchini Pancakes (Kolokythia Krokettes) recipe from Food.com.
Provided by momjan
Categories Vegetable
Time 15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Mix zucchin with salt and let stand for 1 hour. Squeeze moisture from zucchini.
- Beat eggs; add zucchini, cheese, mint, flour and pepper to taste.
- Fry in butter, 1 tbsp batter at a time (small cakes), turning to brown both sides.
- Enjoy!
Nutrition Facts : Calories 42.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 42.7, Sodium 236, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 2.6
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