Zucchini Pancakes

[migration] empty title 596 Author: Canadian Living Credits: [migration] empty title 596

This is delicious as a light dinner or brunch topped with sour cream or Feta Tomato Cream.

  • Portion size 4 servings

Ingredients

Method

In colander, toss zucchini with salt ; let stand for 20 minutes. Squeeze out as much liquid as possible; transfer zucchini to bowl. Stir in green onions, eggs, buttermilk and oil; set aside.

In large bowl, whisk together cornmeal, flour, sugar, baking soda and pepper. Pour zucchini mixture over top; stir just until blended.

In large nonstick skillet, heat half of the butter over medium heat. Using heaping 2 tbsp (25 mL) batter for each and remaining butter as necessary, fry pancakes, flattening slightly with back of spoon, until bottoms are golden, about 2 minutes.

Turn and fry until edges are golden, about 2 minutes. Place on paper towel?lined baking sheet or plate. (Make-ahead: Let cool and stack between waxed paper; refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 325°F/160°C oven, about 8 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 518 mg
  • Protein 9 g
  • Calories 335.0
  • Total fat 16 g
  • Cholesterol 113 mg
  • Saturated fat 5 g
  • Total carbohydrate 38 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zucchini Pancakes