For a tasty change of pace from ordinary potato pancakes, use zucchini instead. A little shredded onion gives them a savory kick.
—Charlotte Goldberg, Honey Grove, PA
Takes: 20 min. • Makes: 2 servings
11/2 cups shredded zucchini
1 large egg, lightly beaten
3 Tbsp. grated Parmesan cheese
2 Tbsp. biscuit/baking mix
Dash pepper
1 Tbsp. canola oil
Sour cream, optional
1. Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels.
2. In a bowl, mix the egg, cheese, baking mix and pepper. Add the zucchini; toss to coat.
3. In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook the pancakes until golden brown, 2 minutes per side. If desired, serve with sour cream.
2 pancakes: 177 cal., 13g fat (3g sat. fat), 99mg chol., 271mg sod., 10g carb. (2g sugars, 1g fiber), 7g pro.
READER REVIEW
“Love it! Can't wait to make these again (tomorrow) and use up some more of those zucchinis. I took the suggestion of adding a little onion. Yum.”
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