Zucchini Shirataki Pancakes
Discover a delightful twist on traditional savory pancakes with these Zucchini Shirataki Pancakes, a perfect low-carb, high-flavor option for any meal. Packed with fresh grated zucchini, tender shirataki noodles, and aromatic green onions, these golden, crispy pancakes are both light and satisfying. The batter is tied together with eggs and a touch of all-purpose flour, while garlic powder, salt, and black pepper add just the right kick of seasoning. Quick to prepare in just 30 minutes, they’re pan-fried to perfection in olive oil for a crisp exterior that pairs beautifully with their soft, tender centers. Ideal as a snack, side dish, or light main course, serve them as-is or with a tangy dipping sauce for a truly irresistible treat. Perfect for anyone seeking a creative and healthy dish, these pancakes highlight versatility and flavor in every bite!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 8 ounces Shirataki noodles
- 2 large Eggs
- 0.25 cup All-purpose flour
- 2 stalks Green onions
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by preparing the zucchini. Grate the zucchini into a large bowl and sprinkle with a pinch of salt. Let it sit for 5 minutes to extract excess moisture.
While the zucchini rests, rinse the shirataki noodles thoroughly under cold water. Boil them in a pot of water for 2 minutes, then drain and pat dry with paper towels. Chop the noodles into small pieces and set aside.
After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove as much water as possible. Transfer the zucchini to a mixing bowl.
Add the chopped shirataki noodles, eggs, all-purpose flour, chopped green onions, garlic powder, salt, and pepper to the bowl with the zucchini. Mix thoroughly until the ingredients are well combined.
Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of the batter onto the skillet for each pancake and gently flatten it with the back of a spatula.
Cook each pancake for 3-4 minutes on one side, or until golden brown and crisp. Flip and cook the other side for an additional 3-4 minutes. Repeat with the remaining batter, adding more oil to the skillet as needed.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve warm as is, or with your favorite dipping sauce.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4467 mg | 194% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 28.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
