Zucchini Pancakes
Make these pancakes small and let your children eat them with their fingers –as they come out of the pot. They probably won't even realize they're eating vegetables.
35 min2 servings807 kcal
Ingredients
- 4 large zucchini
- 6 scallions (thinly sliced or 1/2 small onion, minced)
- 1/4 cup chopped fresh dill or 1 tablespoon dried dill (optional)
- 8 ounces low-fat feta cheese ( or farmer cheese)
- 1 teaspoon paprika
- 1/2 cup whole wheat pastry flour
- 3 eggs (beaten)
- Olive oil for frying
Instructions
- 1
Grate the zucchini coarsely. (A food processor works well.)
- 2
Add the scallions, dill, cheese, paprika, flour and eggs.
- 3
Heat the olive oil in a large skillet. (a non-stick pan will work well and does not need too much oil.)
- 4
Drop the zucchini mixture by large tablespoons and spread them out to make thin patties.
- 5
Cook until crisp and brown on both sides.
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