Zucchini Pancakes

Ingredients

• 1 ½ pounds zucchini
• 8 ounces onion ( 1/2 cup squeezed)
• 3 tablespoons flour
• 4 egg whites
• ½ teaspoon dried thyme leaves
• ¼ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    17 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 38 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

16 to 20 pancakes

Preparation

1. Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
2. Finely chop onion using steel blade in food processor.
3. Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
4. Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
5. Shape into small pancakes.
6. Quickly fry in hot oil.
7. Serve with nonfat yogurt.

30 minutes