P1 - Zucchini Pancakes
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P1 - Zucchini Pancakes
| Mon, 06-18-2007 - 3:00pm |
ZUCCHINI PANCAKES
1 Medium Zucchini, grated
1/4 cup finely diced onion
2 eggs, beaten
Combine all ingredients and spoon into a heated non-stick skillet. When pancake has set and the underside is golden, flip and cook the other side. Makes about 3 large pancakes. Serve with yogurt/dill dip or homemade salsa.
YOGURT DILL DIP
1 small container of plain reduced fat yogurt
1 tsp dry dill weed
Combine ingredients



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Wow, these do sound good. Always looking for a way to add a different veggie in the mix, maybe I can get hubby to try, he is not a veggie lover. I actually get him to eat veggies by roasting them. He hates squash, zucchini, eggplant, etc., actually most vegetables. So, I cut them in very small pieces, roast with peppers, onions, asparagus -- since they don't look the same roasted, he doesn't really know what they are and will eat them (sshhh -- can't let him know!). Only my mom and his mom know my "trick" and they aren't telling -- they are amazed that I can get him to try new veggies!
Will give these a try this weekend -- don't have zucchini on hand, but will pick on up. Thanks!
Sue
Sometimes I throw a couple of tablespoons of grated parmesan cheese in them.
Sounds great! I will try them with a bit of parmesean or grated cheddar tomorrow too! I was thinking they'd be probably very good topped with no fat sour cream and lox(cold smoked salmon) for a real treat! Or maybe I will try it first with tzatziki - any excuse that I can incorporate that into my menu is a good thing! Yum, I was getting bored with my breakfast (my own fault!) so this is great timing.
And Jennie - once I find myself some eggplant - I am making those eggplant pizzettes!! I have been wanting to try those for weeks now.
christina
I just made this, and it's good!
I made these this morning. Yum! I ended up making 7 small pancakes (about 2 tablespoons of the mixture per pancacke), eating two and putting the remainder in the fridge for later/tomorrow. I used no fat sour cream instead of yougurt for the topping, added some freshly ground black pepper to the zuchinni mixture - and I really liked them that way. Next time I will try them with tzatziki for a topping.
Thanks for sharing the recipe!
I made these this morning...very tasty.
http://flickr.com/photos/zorbs/630241041/
Just a question...I have some leftover. Should I cook them NOW and reheat or will the uncooked mixture still be good tomorrow and not squishy?
I usually cook them all at once, but I bet the mix would be just fine if you left it until tomorrow.
Conversation that just took place at my house:
Me: Hmm, what's a dill weed?
DH: that's what I used to call my brother
LOL
WHAT IS DILL WEED?
Train up a child according to his bent...
Oh my God!! That's too hilarious!!!
Dill is actually a herb that you grow in your garden and the main flavouring in "dill" pickles!!!
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