Ingrédients pour My Zucchini Pancakes
- 2 medium zucchini
- 1 1/2 teaspoons salt
- 1/4 cup grated Parmesan cheese
- 1 cup all-purpose flour
- quantity
- quantity
- quantity
- quantity
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup chopped fresh dill
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this My Zucchini Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer My Zucchini Pancakes
- Grate 2 medium zucchini and place in a colander. Sprinkle generously with 1 teaspoon of salt.
- Let the zucchini sit for at least 30 minutes to draw out excess moisture. Then, rinse thoroughly and squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed zucchini with 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh dill.
- Whisk 2 large eggs in a separate bowl, then gently stir them into the zucchini mixture until just combined.
- Heat a large non-stick skillet over medium heat. No oil is needed.
- Drop heaping tablespoons of the zucchini batter onto the hot skillet, spacing them slightly apart.
- Gently spread each pancake to flatten it slightly.
- Cook for 1-2 minutes per side, or until golden brown and cooked through.
- Serve immediately with a dollop of sour cream or your favorite topping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
6g
Fat
17g
Carbs
3g