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Recipe tags: Fry, Stove Top, Vegetarian

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Vegetables

Zucchini Pancakes

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.

Portions:4

Serving size:1 pancake

Ingredients

• 2 cups sliced raw zucchini
• 1/4 cup grated onion
• 1 tablespoon flour
• 1 teaspoon Mrs. Dash® original blend herb seasoning
• 1/4 cup low cholesterol egg product
• 1 tablespoon vegetable oil
• 1/8 teaspoon salt

Preparation

1. Wash zucchini and grate into a bowl. Add grated onion and stir. Place the zucchini mixture on a clean kitchen towel. Twist and squeeze out as much liquid as possible. Return to bowl.
2. Mix flour, salt, and Mrs. Dash® herb seasoning in a small bowl. Add egg product and mix; stir into zucchini and onion mixture. Form 4 patties.
3. Heat oil over high heat in a large nonstick frying pan. Lower heat to medium and place zucchini patties into pan. Sauté until brown, turning once.

Nutrients per serving

• Calories 55
• Protein 2 g
• Carbohydrate 4 g
• Fat 4 g
• Cholesterol 0 mg
• Sodium 89 mg
• Potassium 198 mg
• Phosphorus 27 mg
• Calcium 32 mg
• Fiber 1.0 g

Renal and renal diabetic food choices

• 1 vegetable medium potassium
• 1 fat

Helpful hint

• Serve with 1 tablespoon applesauce or cranberry sauce.

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