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

 Ingredients
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

Preparation
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.

Advertisements

%d bloggers like this: