Zucchini Feta Pancakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 large pancakes
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Calories
559 kcal
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Cuisine
American, Vegetarian
Zucchini Feta Pancakes
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These soft and savory zucchini feta pancakes with lots of herbs are probably one of the tastiest ways of enjoying zucchini.
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Ingredients
- 1½ cups all-purpose flour
- 8 large eggs
- 1 cup cup milk
- 14 oz zucchini
- 4 oz feta cheese
- 3 garlic cloves
- small bunch of herbs Note
- generously fine sea salt and black pepper to taste
- some nutmeg
- 4 tablespoons oil
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Instructions
- Batter: Place the flour in a large bowl. Add the eggs, one or two at a time, and mix well. Add the milk and blend until smooth. Cover the bowl and leave to rest for about 15 minutes.1½ cups all-purpose flour/ 200 g + 8 large eggs + 1 cup cup milk/ 250 ml
- Grate zucchini: In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid. 14 oz zucchini/ 400 g
- Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Taste the batter to make sure you have enough salt.4 oz feta cheese/ 180 g + 3 garlic cloves + small bunch of herbs + generously fine sea salt and black pepper + some nutmeg
- Cook pancakes: Heat 1 tablespoon oil in the skillet and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside. 4 tablespoons oil
- Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
- Keep warm while you cook the other three pancakes.
- Serve immediately with a green or tomato-onion salad.
Notes
- Herbs: For instance, parsley, dill, or chives. You can replace the herbs and garlic with 3-4 teaspoons of pesto.
Nutrition Information
Show Details
Serving
1pancake
Calories
559kcal
(28%)
Carbohydrates
41g
(14%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
21g
Cholesterol
403mg
(134%)
Sodium
759mg
(32%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4large pancakes
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 559kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 403mg | 134% |
| Sodium | 759mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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