About Curried Zucchini Pancakes: There’s a wide variety of curry powders available; check East Indian markets for unusual and often fiery versions of this spice mix. Great with roasts, these pancakes could also be a savory breakfast side with scrambled eggs
Makes 6 servings; 2 pancakes per serving
(PointsPlus™ value for 2 pancakes: 2)
2 large zucchini
1 tsp salt
1 small onion, peeled
1/2 cup pasteurized fat-free egg substitute, such as Egg Beaters
1/2 cup fat-free cottage cheese
1/2 cup matzo meal
2 tsp curry powder
1/4 tsp ground black pepper
Cooking spray
Instructions
Shred the zucchini through the large holes of a box grater, mix with the salt and place in a colander in the sink to drain for 15 minutes.
Working in small handfuls, squeeze the zucchini of any excess moisture, then place in a large bowl. Shred the onion through the large holes of a box grater and add to the zucchini.
Stir in the egg substitute, cottage cheese, matzo meal, curry powder and pepper.
Spray a large skillet with nonstick spray and set it over medium heat. Make pancakes using 1/4 cup zucchini batter per pancake (only cook as many at a time as will fit comfortably in your pan; overcrowding will cause the pancakes to steam rather than brown).
Press down slightly on the pancakes, cooking until browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes. Transfer cooked pancakes to a warm plate and continue making pancakes in batches until all the batter is used. Makes 2 pancakes per serving.
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