Katzen's zucchini carrot pancakes

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Zucchini Carrot Pancakes

 

Recipe By :Associated Press 2003-02-05

Serving Size : 0 Preparation Time :0:00

Categories : Low-Fat Cooking Vegetables & Sides

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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4 large eggs

1 teaspoon salt

1/8 teaspoon black pepper

2 cups packed grated zucchini

2 cups packed grated carrot

1/2 cup finely minced scallion

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1 teaspoon dried basil

1/3 cup unbleached all-purpose flour or rice flour

Nonstick spray

Butter (optional) for the pan

 

1. Place a griddle or skillet over medium heat. Combine the eggs, salt and

pepper in a medium-sized bowl and beat until frothy.

 

2. Gradually beat in the zucchini, carrot, scallion and herbs. Keep beating as

you sprinkle in the flour.

 

3 .Spray the skillet lightly with nonstick spray, and if you like, melt in a

little butter. When the griddle is hot enough to sizzle a breadcrumb, use a 1/4

-cup measure with a handle to scoop up batter and pour it onto the hot griddle.

Cook for 4 to 6 minutes on each side, or until golden and crisp.

 

4. Serve hot – plain or topped with a dab of sour cream or yogurt and minced

fresh mint leaves. Or serve with a side of sauteed mushrooms.

 

Makes 4 to 5 servings, or 16 3 1/2-inch pancakes.

PER SERVING: Cal 122 (32% fat) Fat 4 g (1 g sat) Fiber 3 g Chol 170 mg Sodium

534 mg Carb 14 g Calcium 48 mg

 

Source:

" MOLLIE KATZEN's Sunlight Cafe "

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Per Serving (excluding unknown items): 564 Calories; 19g Fat (29.0% calories

from fat); 33g Protein; 70g Carbohydrate; 13g Dietary Fiber; 748mg Cholesterol;

2460mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 7 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 5663 2495 4845 0 0 0 5738 0 0