Turkish Zucchini Pancakes

Adapted from Bon Appétit, January 1996, and www.GreenLiteBites.com
Makes approximately 10 small pancakes, 1-1/2 Weight Watcher POINT® each

2 medium zucchini, grated
1/2 cup whole wheat flour
1/2 cup egg whites or refrigerated egg white product
4 green onions, minced
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh tarragon, minced
1/4 cup reduced fat feta cheese, crumbled
1/4 cup walnuts, chopped
kosher salt & fresh ground pepper to taste

Grate the zucchini on a clean kitchen towel or paper towel and press to remove extra moisture.  Whisk the flour and egg whites together with a pinch of salt & pepper to form the batter.  Add the zucchini and all other ingredients to the bowl and mix well to combine all the ingredients.  Heat a nonstick skillet or griddle over medium to medium high heat and spritz with cooking spray.  Drop a large spoonful of zucchini batter onto the skillet.  Repeat to make a second pancake.  Flatten slightly with spatula.  The batter will be wet.  Cook for 4 minutes or until golden brown.  Flip and brown on other side.  Remove from pan and keep warm.  Continue cooking in batches until all of the batter is used.  Serve immediately.


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