Thursday, August 4, 2011

Zucchini Pancakes

Are you getting lots of zucchini from your garden or perhaps the farmer's market? Looking for a different way to prepare it? We enjoyed these zucchini pancakes as a great side dish to just about any entrée. I love the fresh colorful foods of summer!

These beauties came straight from our garden. We are presently also getting some squash, green beans, peppers and a variety of tomatoes.

These savory pancakes are easy to throw together. Starting with just 1 1/2 cups shredded zucchini.

Next comes the egg, fresh parmesan cheese, flour, and a pinch of this and that and they're ready for the griddle.

It helps to have a nice big griddle, but if you don't have one, no worries, just use a frying pan.

Fresh zucchini + simple ingredients = a wonderfully tasty side dish. Cooked to golden brown perfection–yum!

This post has been linked to Eat at Home.

Zucchini Pancakes
Adapted from Taste of Home

1-1/2 cups shredded zucchini
2 tablespoons four
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons grated Parmesan cheese
Dash pepper
1 egg, lightly beaten
1 tablespoon canola oil

In a sieve or colander, drain the zucchini, squeezing to remove
excess liquid. Pat dry; set aside. In a small bowl, combine the
baking mix, cheese and pepper. Stir in egg until blended. Add the
zucchini; toss to coat.
In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of
batter into skillet; press lightly to flatten. Fry for 2 minutes on
each side or until golden brown. Drain on paper towels.
Yield: 4 servings.
Nutrition Facts: 1 pancake equals 88 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 134 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

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