ZUCCHINI PANCAKES
Provided by Marian Burros
Categories easy, quick
Time 30m
Yield 16 to 20 pancakes
Number Of Ingredients 7
Steps:
- Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
- Finely chop onion using steel blade in food processor.
- Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
- Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
- Shape into small pancakes.
- Quickly fry in hot oil.
- Serve with nonfat yogurt.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams
LENTIL PANCAKES WITH BERRIES
These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or toor dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving
Provided by Gus Boetzkes
Categories Breakfast
Time 20m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Soak the dried lentils overnight and rinse.
- Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
- Add the oil to a preheated fry pan or skillet.
- Blend in the baking powder just before pouring the batter into the fry pan.
- Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
- Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
- Measure two cups of fresh or frozen berries.
- Slice strawberries if using and heat frozen berries.
- Top each serving of pancakes with berries and enjoy!
- If your pancakes turn out with raw centres, cook them lower and slower.
- If cooking in batches keep cooked pancakes covered and warm in the oven.
ZUCCHINI PANCAKES
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.
Provided by Elaine Louie
Categories dinner, quick, weekday, weeknight, pancakes, appetizer
Time 30m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
- Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
- For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
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