Ingredients for Zucchini Feta Flapjacks
- 2 medium zucchini (about 2 cups grated)
- 1/2 cup crumbled feta cheese
- Eggs
- Egg White
- Whole Wheat Pastry Flour
- Baking Powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Oregano
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How to Make Zucchini Feta Flapjacks
- Grate 2 medium zucchini (about 2 cups grated).
- Wrap the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible. This step is crucial for preventing soggy flapjacks.
- In a large bowl, combine the squeezed zucchini with 1/2 cup crumbled feta cheese, 1/4 cup all-purpose flour, 1 large egg, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix until just combined. Do not overmix.
- Heat a lightly oiled large skillet or griddle over medium-high heat.
- For each flapjack, drop 2-3 tablespoons of the zucchini mixture onto the hot skillet, flattening slightly with a spatula.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately, optionally with a side of honey mustard for dipping.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
4g
Carbs
2g
