Zucchini Pancakes

Zucchini Pancakes
Serving size 10 (1 pancake each)
Carbs per serving 7 grams

1 pound zucchini, shredded
¼ teaspoon salt
½ cup finely chopped red onion
½ cup finely shredded parmesan cheese
½ cup white whole wheat flour or all-purpose flour
½ cup refrigerated or frozen egg product, thawed
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon ground pepper
Nonstick cooking spray

Toppings
1 teaspoon extra virgin olive oil
¼ cup light diary sour cream (optional)
½ cup chopped red onion (optional)
Shredded zucchini (optional)

1. In a large bowl, combined the 1 pound zucchini and salt. Let stand 30 minutes. Placed zucchini in a strainer and press with a spatula to force out water.
2. Combined zucchini, the ½ cup red onion, parmesan cheese, flour, egg, product, the 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, 1 tablespoon at a time, as needed.
3. Lightly coat a large skillet or griddle with nonstick cooking spray. Add the teaspoon olive oil and heat over medium heat. Using ¼ cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2-3 inches between each mounds. Flatten mounds to about ½ inch thickness. Cook pancakes about 4 minutes or until golden brown, turning once halfway through cooking.
4. Keep pancakes warm in a 300F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and additional red onion or zucchini.

Enter your email address:

Delivered by FeedBurner

My other blog;
♥ ♥ ♥ ♥ ♥
1. Across this bridge
2. Struggling parents
3. When life become a book
4. Read Between the Lines
5. The Sleeping Turtle Art Gallery
6. Layout Marketing
7. Internet Lifestyle
8. Marketing Myself

Scallop & Shrimp Dumplings

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy

VIEW COMPLETE NUTRITION GUIDELINES »

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don’t have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Makes 36 dumplings, for 12 appetizer servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

8 ounces scallops, minced
4 ounces raw shrimp, peeled, deveined and minced
1/2 cup minced scallions
1 tablespoon minced fresh ginger
3 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon freshly ground pepper
36 round (gyoza) dumpling wrappers (see Kitchen Tip)
2 tablespoons canola oil, divided
3/4 cup water, divided
Ginger-Garlic Dipping Sauce (recipe follows), optional

1. Combine scallops, shrimp, scallions, ginger, garlic, soy sauce, sesame oil and pepper in a large bowl.
2. Organize your work area with a bowl of cold water, your stack of dumpling wrappers and a floured baking sheet to hold filled dumplings.
3. Working with one dumpling wrapper at a time, dip your finger into the water and moisten the edges of the circle. Spoon about 1 1/2 teaspoons of filling into the center. Fold the wrapper over to form a half circle. Pinch the edges together to seal. Repeat with remaining wrappers and filling. Cover the wrappers and finished dumplings with moist paper towels to prevent drying.
4. Preheat oven to 200°F.
5. Mix 1 tablespoon canola oil with 1/4 cup water in a large nonstick skillet and place over medium heat; bring to a simmer. Carefully arrange one-third of the dumplings in the skillet so they are not touching; cover and cook until the dumplings puff up and are light brown on the bottom, 4 to 5 minutes. Carefully flip the dumplings with tongs and cook for 1 minute more. Transfer the dumplings to a baking sheet and keep warm in the oven.
6. Repeat the procedure with another 1/4 cup water, the remaining 1 tablespoon canola oil and half the remaining dumplings. Cook the final batch of dumplings in the remaining 1/4 cup water, adjusting the heat as necessary to prevent scorching. (There will be enough oil left in the pan for the final batch.) Serve hot with Ginger-Garlic Dipping Sauce, if desired.

Subscribe to "Across This Bridge"