Learn how to make Zucchini Pancakes, one of Rita's recipes for eating low fat for pancreatitis.

Zucchini Pancakes

Ingredients

  • 2 pounds yellow squash or zucchini
  • ½ onion, grated
  • 1 egg, lightly beaten
  • ¼ cup all-purpose flour plus more for dredging
  • ¼ cup prepared pesto
  • Salt and pepper to taste
  • Vegetable cooking spray

Directions

  1. Grate squash. In bowl mix together the squash, onion, egg, flour, pesto, salt and pepper.
  2. Shape into 4-6 pancakes. Place on plate and refrigerate for 1 hour before cooking.
  3. When ready to cook, heat skillet over medium-high heat. Coat with cooking spray. Place a small amount of flour on plate. Lightly dredge the zucchini pancakes in the flour, and then place in skillet. Cook, turning once, to brown both sides; about 5 minutes per side.
  4. Serve hot. Grated cheese can replace the pesto.