Zucchini Pancakes

These zucchini cakes are deliciously light and kid-friendly, too. You can put whatever type of cheese you like in them. I use feta, a nice complementary flavor with the zucchini. The original recipe comes from the HeartMath kitchen head chef, Lena’s mother. Serve them with sour cream, if you like.

8 small zucchini
5 eggs
bunch green onions, sliced
5 tablespoons feta, crumbled
2 tablespoons cornstarch
1 tablespoon flour
1 teaspoon sea salt
teaspoon granulated onion
6 tablespoons olive oil, for frying

  • Shred zucchini and place in bowl. Add remaining ingredients except for olive oil. Mix well.
  • Heat half the oil in frying pan until medium hot. Using a slotted spoon add a spoon of zucchini mixture into pan and pat down lightly to spread out. Cook until edges begin to puff and turn a light green, about 8 minutes or so depending on your heat. Flip pancake over and cook another 4 minutes or so and remove to drain on paper towels.
  • Continue to cook remaining batter in the same way, adding more oil to pan as needed.

Cooking time: 45 minutes

Serves: 6 to 8

Makes: 15, 3-4 inch patties

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242 comments

Jin Karten
Past Member 1 years ago

i love with your job

Loveastrology Problem
Past Member 1 years ago

superbly doneeeeeeeeeeeeeeeeeeeeeeeee

Muslim Astrowazifa

nice line

Mozer Matt
Mozer Matt1 years ago

useful information

Marcas Tiny
Marcas Tiny1 years ago

inspirational

Dave Ryans
Dave Ryans2 years ago

these are epic

Shamur Grey
Shamur Grey2 years ago

yummy

Marc Pettis
Marc Pettis2 years ago

superbly done

Anthony Bennet
Anthony Bennet2 years ago

epic !

Minka D.
Minka Drool2 years ago

super yummy