Thursday, 21 November 2013 20:35

Zucchini Pancakes for Chanukah?


 Don't forget that Thanksgiving is also the first night of Chanukah! Here's a healthy recipe from HVHC Dietitican Meredith Sobel that is sure to please your guests for both holidays. Students in our cooking class at HVHC's new Chef Peter X. Kelly Demonstration Kitchen loved them. Let us know what you think at JLIB_HTML_CLOAKING .

Zucchini Pancakes for Chanukah

Servings: 4 • Serving Size: 5 pancakes

• 2 medium zucchini, grated
• 2 shallots, finely chopped
• 1/4 cup fresh chives (or dill)
• 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 (use a spray bottle and add olive oil or a conventional cooking spray)
1. Grate zucchini using the large holes of a cheese grater and place in a large bowl.
2. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper.
3. Season with salt and pepper.
4. Heat a large skillet over medium heat and spray oil to cover pan.
5. Drop tablespoons of the batter into the skillet.
6. Cook about 2 minutes on each side until golden brown.
7. Set aside and keep warm.
8. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 20 small pancakes

Nutrition Information: (for 5 pancakes): Calories: 134.9 • Fat: 4.7 g • Carb: 16.2 g • Fiber: 3.5 g • Protein: 8.7 g • Sugar: 2.1 g • Sodium: 0 mg (without salt)


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