Zucchini-Feta Pancakes – a delicious recipe with zucchini, Salt, Eggs, Green onions, Fresh mint, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Coarsely grate zucchini, either in a food processor or with the large holes of a box grater (no need to peel them). In a medium bowl, stir grated zucchini with salt. Let stand 10 min.
2
Separate eggs. Whisk egg whites in a large bowl, using an electric mixer on high, until stiff, 2 to 3 min. Reserve.
3
Transfer zucchini to a colander and rinse well. Using your hands, squeeze out as much of the water as possible. Return to the bowl and mix in egg yolks, feta, green onions and mint until well-combined. Sprinkle flour over top and mix well. Fold in beaten egg whites.
4
Heat oil in a large non-stick fry pan over medium. Working in batches, add a level, 1/4 cup (60 ml) zucchini mixture, flattening into a pancake shape. Fill the pan with pancakes. Cook 2 to 3 min per side or until golden. Serve immediately with sour cream alongside, or keep warm on a rack set over a baking sheet in a 2000F (950C) oven.
409
kcal
Calories
30
g
Fat
17
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Medium zucchini, 1/2 teaspoon Salt, 3 Eggs, 3/4 cup Crumbled Feta, and more.
Yes, Zucchini-Feta Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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