It’s zucchini season, can you tell? I really can’t believe I haven’t posted these here on GreenLiteBites yet. I went digging for my own recipe (yes I do that) and had to look at my old site archives!
Anyway, these are on old favorite of mine. A little ketchup and salt, they take me right back to the good old North Eastern PA bazaars where I grew up on artery clogging potato pancakes, an old favorite of mine. They don’t have the same exact texture but they are good enough knock off for me!
- About 1 and Â½ cup grated zucchini (a medium-large zucchini will be fine)
- Â¼ cup whole-wheat flour (30g)
- 2 egg whites
- About Â½ of an onion grated or diced small
- Kosher Salt and Pepper
- Non-stick cooking spray
Grate the zucchini on a clean kitchen towel or paper towel and press a to remove a little of the extra moisture.
Whisk the flour and egg whites with a pinch of salt & pepper together for form the batter.
Add the zucchini to the batter and grate the onion into the bowl. Mix well to combine all the ingredients.
Heat a non-stick frying pan or griddle over medium high heat. Spray with non-stick cooking spray.
Form the zucchini batter into patties. The batter may be moist, thatâ€™s ok, form it into a patty and plop it in the griddle and press it down a bit, it will hold once it starts to cook. Before you flip sprinkle with salt. Cook for about 4-5 minutes a side or until cake becomes a nice brown.
The best part is the WHOLE recipe is only about 240 calories, 2g of fat and 9g of fiber. I have made everywhere from 4-8 varying in size based on the amount of zucchini I used.
|Servings||Amt per Serving|
|220||2g||8g||old: 4||new: 6|