Turkish Zucchini Pancakes Recipe

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Turkish Zucchini Pancakes
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Ingredients:

Directions:

  1. Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
  2. Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
  3. Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 69.24 Kcal (290 kJ)
Calories from fat 39.05 Kcal
% Daily Value*
Total Fat 4.34g 7%
Cholesterol 36.52mg 12%
Sodium 120.75mg 5%
Potassium 168.51mg 4%
Total Carbs 4.36g 1%
Sugars 0.58g 2%
Dietary Fiber 0.82g 3%
Protein 3.9g 8%
Vitamin C 10.2mg 17%
Iron 0.8mg 4%
Calcium 41.4mg 4%
Amount Per 100 g
Calories 133.85 Kcal (560 kJ)
Calories from fat 75.49 Kcal
% Daily Value*
Total Fat 8.39g 7%
Cholesterol 70.6mg 12%
Sodium 233.43mg 5%
Potassium 325.76mg 4%
Total Carbs 8.43g 1%
Sugars 1.12g 2%
Dietary Fiber 1.58g 3%
Protein 7.55g 8%
Vitamin C 19.8mg 17%
Iron 1.6mg 4%
Calcium 80.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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