Ingredients
-
2 cups grated zucchini
-
2 large eggs, slightly beaten
-
2 tablespoons chopped green onion
-
1/2 cup all-purpose flour
-
1/4 cup grated Parmesan cheese
-
1/2 teaspoon baking powder
-
1/2 teaspoon salt
-
1 pinch dried oregano
-
1/4 cup vegetable oil, or as needed
Directions
-
Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and green onion together in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano together in a separate bowl; stir into zucchini mixture until batter is just moistened.
-
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; serve warm.
Nutrition Facts (per serving)
205 | Calories |
15g | Fat |
13g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 205 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 11% |
Cholesterol 79mg | 26% |
Sodium 382mg | 17% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 6g | 12% |
Vitamin C 11mg | 13% |
Calcium 100mg | 8% |
Iron 1mg | 8% |
Potassium 279mg | 6% |
* 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.