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 2 years ago

i love with your job

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Loveastrology Problem
Past Member 3 years ago

superbly doneeeeeeeeeeeeeeeeeeeeeeeee

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Muslim Astrowazifa

nice line

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Mozer Matt
Mozer Matt3 years ago

useful information

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Marcas Tiny
Marcas Tiny3 years ago

inspirational

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Dave Ryans
Dave Ryans3 years ago

these are epic

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Shamur Grey
Shamur Grey3 years ago

yummy

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Marc Pettis
Marc Pettis3 years ago

superbly done

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Anthony Bennet
Anthony Bennet3 years ago

epic !

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Minka D.
Minka Drool3 years ago

super yummy

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