Recipe by lowcal-cook
"I am a believer that you do not have to compromise taste to eat well. I came up with this recipe from leftover veggies in my fridge. Enjoy!!"
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chopped sweet onion
garbanzo bean flour
dry onion soup mix
chopped fresh basil
Hi. This is the recipe author. For those having a hard time keeping patties together, make sure to squeeze any excess water from the zucchini with a paper towel. Also adding more flour will help it stick better as well. Hope this helps.
I'm rating the zucchini pancake only: Great flavors and pretty healthy, my only problem was in trying to get them to stay in patty form; they just kept coming apart on me. I'm thinking I just need to do something to the mixture to get it to hold, so I'll tinker around with it a bit as my zucchini crop comes in and keep trying. I had planned on making the dressing but realized I had no mayonnaise so I will make that next time also. Overall a really good recipe with nice flavor, hopefully next time I make these I can get mine to look as good as the ones in the picture! Thanks for sharing your recipe!
Dont use a food processor to grate the veggies, use a hand-style grater to have more control and not pulverize the veggies.
The first time I made it I used rice flour instead because I couldn't find garbanzo bean flour and it was delicious! The second time I used the garbanzo bean flour and it was good. I prefer the rice flour, it gives it a sweet flavor. The sauce is amazing! Thanks for sharing the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Cal Zucchini Pancakes with Low-Fat Basil Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 33
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