Feta Zucchini Pancakes

By newbaucher

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini! —Diana Johnson, Auburn, Washington

Ingredients

• 1 cup shredded zucchini
• 1/4 cup panko (Japanese) bread crumbs
• 2 green onions, chopped
• 1 egg
• 3 tablespoons minced fresh parsley
• 1 tablespoon snipped fresh dill
• 1 garlic clove, minced
• 1/4 cup crumbled feta cheese
• 3 teaspoons olive oil, divided

Details

Servings 4

Preparation

Step 1

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Yield: 8 pancakes.




Nutrition Facts: 2 pancakes equals 91 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 104 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.