Zucchini Pancakes With Feta, Walnuts And Oregano Recipe - Cooking Index
Zucchini Pancakes With Feta, Walnuts And Oregano Recipe - Cooking Index
| 2 cups | 474ml | Zucchini - (abt 1 lb) - trimmed, and (medium) |
| Coarsely grated | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 3 | Green onions - chopped | |
| 3 | Eggs - beaten | |
| 1/2 cup | 55g / 1.9oz | Atkins Bake Mix |
| 1/3 cup | 48g / 1.7oz | Chopped fresh parsley |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 cup | 73g / 2.6oz | Crumbled feta cheese - (abt 3 oz) |
| 1/3 cup | 48g / 1.7oz | Chopped walnuts |
| Olive oil - for frying |
In a colander, toss zucchini with salt and let stand 30 minutes to drain excess water. Press zucchini with the back of a spoon and then blot between paper towels. Place in a medium bowl.
Add green onions, eggs, bake mix, parsley, oregano, and pepper; mix well. Fold in the feta and nuts.
Heat oven to warm setting. In a large nonstick skillet, heat a thin layer of oil over medium-high heat. In batches, drop zucchini in heaping tablespoonfuls onto skillet and cook until golden brown, about 3 minutes per side. Transfer to oven to keep warm while preparing remaining pancakes.
This recipe yields 4 servings.
Carbohydrates: 2 grams
Net Carbs: 1.5 grams
Fiber: 0.5 grams
Protein: 1.5 grams
Fat: 4.5 grams
Calories: 55
Description:
"Unlike potato pancakes, zucchini pancakes can be made ahead without sacrificing texture since they are softer to begin with. If you wish, top each hot pancake with a dollop of sour cream."
Source:
Atkins Cookbook at http://atkinscenter.com
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