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My review
Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing
14
lowcal-cook
"I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!"
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Ingredients
30 m servings 148Original recipe yields 6 servings (6 patties)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat a large skillet sprayed with cooking spray over medium-high heat.
- Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties.
- Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side.
- Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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10/1/2012
Hi. This is the recipe author. For those having a hard time keeping patties together, make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help...
8/3/2012
Dont use a food processor to grate the veggies, use a hand-style grater to have more control and not pulverize the veggies.
5/27/2012
I'm rating the zucchini pancake only: Great flavors and pretty healthy, my only problem was in trying to get them to stay in patty form; they just kept coming apart on me. I'm thinking I just ne...
3/6/2015
The first time I made it I used rice flour instead because I couldn't find garbanzo bean flour and it was delicious! The second time I used the garbanzo bean flour and it was good. I prefer the ...