Zucchini season is here, if you are looking for a great recipe to use up your summer zucchini, give these fritters a try. Similar to potato pancakes, with less carbs, they are a perfect side dish with grilled chicken or meat.
Yield: 4 servings
5 from 2 votes

Zucchini Pancakes

Total Time: 45 mins
Course: Side Dish
Cuisine: American
Zucchini season is here, if you are looking for a great recipe to use up your summer zucchini, give these fritters a try. Similar to potato pancakes, with less carbs, they are a perfect side dish with grilled chicken or meat.

Ingredients

  • 2 medium zucchini (grated)
  • 2 shallots (finely chopped)
  • 1/4 cup fresh chives
  • 1/4 cup parsley (chopped)
  • 1 garlic clove (minced)
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 6-8 tbsp whole wheat flour
  • kosher salt and fresh pepper to taste
  • olive oil spray

Instructions

  • Grate zucchini using the large holes of a cheese grater and place in a large bowl.
  • Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.
  • Heat a large skillet over medium heat and spray oil to cover pan.
  • Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
  • Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 20 small pancakes.

Nutrition

Serving: 5pancakes, Calories: 120kcal, Carbohydrates: 14g, Protein: 7.5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 97mg, Sodium: 134.5mg, Potassium: 0mg, Fiber: 3g, Sugar: 2.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 2
Points +: 3