Recipe Details
Ingredients
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2cupsall-purpose flour
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1largezucchini, finely chopped
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1smallonion, chopped
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1cup2% milk
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3largeeggs, beaten
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½cupfreshly grated Romano cheese
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1/4teaspoongarlic powder, or to taste
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1/4teaspoononion powder, or to taste
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salt and pepper to taste
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1pinchdried parsley
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¼cupvegetable shortening
Cooking Directions
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Stir together flour, zucchini, onion, milk, beaten eggs, and Romano cheese in a large bowl. Season with garlic powder, onion powder, salt, pepper, and parsley. Mix until batter is well combined.
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Heat about 1 tablespoon shortening in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of batter into the skillet and flatten slightly with the back of a spatula. Cook in hot oil until the centers appear dry. Turn over and continue cooking until the other side is golden brown. Transfer to a plate and cover to keep warm. Add more shortening to the skillet as needed.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe30 | |
| Calories65 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
6% |
| Cholesterol 22mg |
7% |
| Sodium 40mg |
2% |
| Total Carbohydrate 7g |
3% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 2g |
5% |
| Vitamin C 1mg |
2% |
| Calcium 30mg |
2% |
| Iron 1mg |
3% |
| Potassium 59mg |
1% |
* 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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