Zucchini Pancakes
Photo: Zucchini Pancakes with Feta Tomato Cream
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 335 |
| pro | 9 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 113 mg |
| sodium | 518 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 13 |
| vit A | 13 |
| vit C | 10 |
| folate | 28 |
This is delicious as a light dinner or brunch topped with sour cream or Feta Tomato Cream.
Ingredients
-
4 cups (1 L) coarsely grated zucchini (6, or 1 lb/500 g total)
1 tsp (5 mL) salt
2 green_onions, minced
2 eggs, beaten
1 cup (250 mL) buttermilk
2 tbsp (25 mL) vegetable_oil
2/3 cup (150 mL) cornmeal
1/2 cup (125 mL) all-purpose_flour
1 tsp (5 mL) granulated_sugar
1/4 tsp (1 mL) each baking_soda and pepper
2 tbsp (25 mL) butter
Preparation
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.)
Source : Canadian Living Magazine: May 2006
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