EASY ZUCCHINI CARROT PANCAKES
Crispy and pan-fried on the outside with soft, vegetable-filled insides! These Zucchini Carrot Pancakes are a tasty and colourful dish that can be served for breakfast, lunch, or as a snack!
Provided by Marie
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
- In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.Then, using your hands, squeeze the grated zucchini to drain excess liquid (it's okay if it is not completely dry) before adding it with the other ingredients.
- Combine the ingredients until well incorporated.
- Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
- Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
- Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.
Nutrition Facts : Calories 108 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 379 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ZUCCHINI PANCAKES
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. -Charlotte Goldberg, Honey Grove, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.
Nutrition Facts : Calories 177 calories, Fat 13g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 271mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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.
LOW CARB ZUCCHINI PANCAKES
Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!
Provided by Melissa
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g
ZUCCHINI PROTEIN PANCAKES
Protein pancakes to spice up the plain old protein powder and have something more satisfying than a shake. This recipe uses zucchini to keep the pancakes moist and delicious, and it's an easy way to sneak some veggies into your breakfast!
Provided by Max Hass
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place oats in a blender; blend until gritty, 3 to 4 pulses. Transfer oats to a bowl.
- Stir zucchini, egg, coconut flour, protein powder, and stevia into oats; mix well to combine into a batter.
- Heat a skillet over medium heat; spray with cooking spray. Pour batter into skillet; cook until edges look dry, about 3 minutes. Flip; cook for 2 minutes.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 48.3 g, Cholesterol 186 mg, Fat 9.1 g, Fiber 6.8 g, Protein 28.8 g, SaturatedFat 2.2 g, Sodium 267.1 mg, Sugar 2.8 g
SIMPLE ZUCCHINI PANCAKES
Only 5 ingredients plus oil to fry. Serve with sour cream. From a cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho Russian Orthodox) in Endicott, NY. Submitted by Mary Hiznay.
Provided by Oolala
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl thoroughly.
- Heat the oil in a frying pan and fry like you would any other pancake on both sides.
- Remove from pan to drain and serve with sour cream.
PROTEIN PANCAKES
Gluten free protein pancakes are the perfect healthy breakfast. Packed with protein and fiber, these pancakes only have 7 ingredients and are so easy to make! No blender needed! Gluten free, dairy free, refined sugar free and no refined grains!
Provided by Samantha Rowland
Categories Breakfast
Time 18m
Number Of Ingredients 7
Steps:
- Preheat a large nonstick pan or griddle (use medium heat).
- Mash banana in a large bowl. Tip: to soften banana, put it in the microwave for 30 seconds before mashing.
- Combine the egg whites the mashed banana until well incorporated.
- Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.
- Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don't over mix.
- Spray pan or griddle with nonstick cooking spray and spoon pancake mixture into pancake sized circles (it will be thick, you may have to flatten the mixture out a bit). 1 Serving is 3-4 pancakes.
- Protein Pancakes are ready to flip when the bottom side is lightly brown (usually 3-5 minutes).
- Continue cooking for an additional 3 minutes before removing from heat.
Nutrition Facts : ServingSize 3 g, Calories 280 kcal, Carbohydrate 35 g, Protein 31 g, Fat 2 g, SaturatedFat 1 g, Sodium 507 mg, Fiber 6 g, Sugar 15 g
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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- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt and let sit for 30 minutes to release additional water and then squeeze again.
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- In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese, cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly.
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- Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
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