Diabetes Recipes

Baked Zucchini Pancakes

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Baked Zucchini Pancakes
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Nutrition Facts

Makes: 4 Serving(s)


Amount Per Serving


Total Carbohyrdates: 13g



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About

Make this for: Dinner

Category: Breads & Muffins

This Recipe Makes: 4 Serving(s)

Summary

Talk about how a recipe changes year after year. This recipe started out as a way to make Latkes (Hanukah potato pancakes) with less fat. Then it changed with my diagnosis of Diabetes to zucchini pancakes. The most recent change is using some whole wheat flour in the batter to replace some of the white flour. The change was just intended to add nutritional value to the recipe, but it popped the flavor even more than the older version. This is a delicious side dish to go with a protein in place of potato pancakes at dinner.

What you'll need

  • 2 med zucchini (about 1 pound)
  • 2 tsp. kosher salt
  • 2 tbsp. finely chopped shallots
  • 2 large eggs, beaten
  • 2 tbsp. white flour
  • 2 tbsp. whole wheat flour
  • 1 tsp. baking soda
  • 2 tbsp. Matzo Meal or plain bread crumbs (In most cities Matzo Meal is hard to find except at Passover time. Bread crumbs will work almost as well.)
  • 2 tbsp. grated Parmesan cheese

Instructions

  • Step 1
    Grate the zucchini in a food possessor or on a box grater using as coarse a blade as you have. Place the grated zucchini in a sieve over a bowl, toss with the kosher salt and allow to “weep” for 20 minutes.
  • Step 2
    Remove the zucchini from the sieve and place in a clean AND well rinsed kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid.
  • Step 3
    Start with 4 tablespoons of flour and combine the beaten eggs, pepper, shallots, the breadcrumbs or matzo meal, Parmesan cheese and baking powder.
  • Step 4
    Add the grated zucchini and mix to thoroughly combine. Let the mixture sit for 10- 15 minutes or more. (You can stop now and cook later (up to 1 day) or Preheat oven to 425 degrees.)
  • Step 5
    Cover a large baking sheet with parchment paper, oiled foil, or a silicone pad. Spoon 1 tablespoons of the mixture on to the sheet and flatten with the back of the spoon to about ¼ inch thick. Repeat until you use up the batter.
  • Step 6
    Bake for 12 minutes, turn over and bake for 5-6 minutes more until golden brown.
  • Step 7
    This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it.
  • Step 8
    Sodium note: The salt used in the recipe is to remove moisture from the zucchini so that you don’t wind up with mush. As the zucchini weeps AND you squeeze out the liquid, you rid the recipe of much of the sodium.