Recipe Details
Ingredients
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2cupsgrated zucchini
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2largeeggs, slightly beaten
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2tablespoonschopped green onion
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1/2cupall-purpose flour
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1/4cupgrated Parmesan cheese
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1/2teaspoonbaking powder
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1/2teaspoonsalt
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1pinchdried oregano
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1/4cupvegetable oil, or as needed
Cooking Directions
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Blot grated zucchini with paper towels to remove moisture. Stir together zucchini, eggs, and green onion in a large bowl. Mix together flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir into zucchini mixture until batter is just moistened.
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Heat 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories197 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 3g |
16% |
| Cholesterol 78mg |
26% |
| Sodium 376mg |
16% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 6g |
12% |
| Vitamin C 8mg |
9% |
| Calcium 96mg |
7% |
| Iron 1mg |
7% |
| Potassium 174mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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