Zucchini's mild taste and Mom-approved nutritional value make it a great food for healthy eaters.
One medium zucchini with its skin provides about 7 grams of carbohydrates, including 2 grams from dietary fiber and 3 grams from sugars. It also has 2 grams of protein and lots of vitamins and minerals, such as potassium.
Some of my favorites? Blueberry Zucchini Bread and Zucchini Rice. And of course these tasty pancakes. I try to use as little flour as possible so that the zucchini takes charge.
These savory bites are just the thing when you need a vegetarian main course or a fun side dish.
And who can say no to pancakes served up with a dollop of sour cream?
2 medium zucchini, shredded
2 teaspoons salt, divided
1 large egg
1/2 a yellow or white onion, finely chopped (or use 1 bunch green onions, finely sliced)
1/2 cup to 3/4 cup of cheddar cheese
1/2 teaspoon nutmeg
1 teaspoon ground black pepper
4 to 6 tablespoons flour (white, whole wheat or gluten free)
Several tablespoons olive oil or canola oil
Several tablespoons butter
Place zucchini in a strainer and sprinkle with 1 teaspoon salt. Let drain for about 10 minutes. Press with wooden spoon to squeeze out moisture.
Whisk egg in a bowl. Add zucchini, onion, cheese, nutmeg, pepper and flour. Mix until well combined. If the batter is too wet, add another tablespoon of flour.
Now you're ready to fry up your fritters — in batches.
Heat 1 tablespoon oil and 1 tablespoon butter in a 10-inch or 12-inch skillet (cast iron works well here) until hot. Drop heaping tablespoons of zucchini batter (about 1/4 cup) into skillet and flatten just a little with a spatula.
Cook for 4 to 5 minutes on each side, or until browned. Transfer pancakes to a plate lined with paper towels.
Wipe out skillet if needed and repeat the cooking process until you've used up all of the batter.
Serve with sour cream.
Zucchini pancakes freeze really well. After thawing you can reheat them in the oven. Place on a cookie sheet and broil for 1 or 2 minutes.