Turkish zucchini pancakes (recipe)

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Turkish zucchini pancakes (recipe)
NameTurkish zucchini pancakes
IngredientsZucchini Green onions Eggs All-purpose flour Fresh dill Fresh parsley Fresh tarragon Salt Ground pepper Feta cheese Walnuts Olive oil
Preptime (in hours)0.833333333
Totaltime (in hours)0.833333333
Keto friendlinessKeto friendly
Calories70.3
Fat4.5
Protein3.3
Carbohydrate5
Fiber0.9
Net carbohydrates4.1
Sugar1
Saturated fat1.1
Cholesterol (mg)45.6
Sodium119
Yield20 pancakes
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Turkish zucchini pancakes (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
  2. Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
  3. Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
  4. Fold in feta cheese.
  5. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing. Fold walnuts into zucchini mixture.
  6. Preheat oven to 300 8.
  7. Place baking sheet in oven.
  8. Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
  9. Heat skillet over medium high heat.
  10. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
  11. Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
  12. Transfer to baking sheet in oven to keep warm.
  13. Serve pancakes hot.

    Food tags
    European,



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:50M

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Contributors: Prab R. Tumpati, MD