3 md Zucchini; shredded (4 cups)
1/2 ts Salt
1/2 c Finely chopped onion 1
-Tablespoon butter or
-margarine
2 Eggs; slightly beaten
1/4 c All-purpose flour
1/8 ts Pepper
Cooking oil
Place the zucchini in a colander. Sprinkle with salt and set aside for 30
minutes. Squeeze as much of the liquid as possible from the zucchini with
your hands. In a medium skillet, cook the onions in the butter or margarine
over medium heat about 3 minutes or until tender, stirring occasionally.
Transfer the zucchini and onions to a large bowl. Stir in the eggs, flour
and pepper. Pour the cooking oil into a clean medium skillet to a depth of
1/8 inch. Heat over medium-high heat. Drop slightly rounded tablespoons of
the batter into the hot oil and flatten to 3-inch diameters with the back
of a spoon. Cook the pancakes over medium-high heat until golden, turning
once (2to3 minutes on each side) Remove the pancakes with a slotted spatula
and drain on paper towels. Add more oil to the skillet, if needed, and
repeat until all of the batter is used.
Nutrition Analysis: per pancake: Calories 80/ cholesterol: 36 mg./
carbohydrates: 4 g./ Protein: 2 g./ Sodium 67 mg./ Fat: 6 gr./ Saturated
fat: 1 g/ Potassium 96 mg.
This dish can be used as a main dish or as a vegetable sidedish. If you
just want to munch on it as a snack, that’s cool too. Put a spoonful of
herbed up plain-non-fat yogurt or n/f sour cream. Drizzle some cheese sauce
on it, but add those fat grams to the total!
When yellow summer squash is plentiful, substitute it for the zucchini.
Dress up these pancakes by adding 1/4 cup shredded carrot to the batter.
Yields
1 Servings