Old Jerusalem Zucchini Pancakes
Published December 3, 1996
- Total Time
- 1 hour
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Ingredients
6 zucchini (3 pounds)
Salt and freshly ground pepper to taste
1 onion, peeled and diced
2 tablespoons chopped parsley
2 tablespoons chopped dill
2 large eggs
½ cup matzoh meal
1 tablespoon vegetable oil and oil for frying
Nutritional analysis per serving
20 grams carbs; 93 milligrams cholesterol; 199 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 963 milligrams sodium; 8 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.
- Step 2
In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.
- Step 3
In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.
Private Notes