Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings

INGREDIENTS:

2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying

SAUCE:

1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish

DIRECTIONS:

In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)

This recipe was inspired by Ellie Krieger’s Soft Asian Summer Rolls which I have tweaked to make it my own. 🙂 These are perfect as a lite, healthy appetizer your family will love.

INGREDIENTS:

2 oz cooked rice noodles

6 rice paper rounds

2 boneless skinless chicken breast halves ( about 5 oz each)

1/2 cup shredded carrot

3 Romain lettuce leaves cut in half leaving you with 6 equal halves

DIRECTIONS:

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Butterfly the chicken breast and place on a baking sheet that has been greased with cooking spray. Sprinkle the chicken with Mrs. Dash Chicken Seasoning and a pinch of turmeric spice. Broil on high for about 7 min or until cooked through. Cool and Slice into strips.

 Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place lettuce leave on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 3 strips of chicken on top. Top with about 2 tablespoons carrots. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half on and serve, cut ends up.

Nutrition Facts:

Nutrititional Analysis
                                     Per Serving
 
Calories
                                     130
 
Total Fat
                                     3.6g
 
Cholesterol
                                     34.3mg
 
Sodium
                                    100mg
 
Carbohydrates
                                     18g
 
Protein
                                     21.7g
 
Fiber
                                      2.3g

 

 

 

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Rating: 5.0/5 (2 votes cast)