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Italian Vegetable Pancakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.7902
Energy (kCal)467.57
Carbohydrates (g)55.8434
Total fats (g)12.1509
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary. | 2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 peeled - - - -
    onion 1/2 peeled grated 32.0 7.472 0.88 0.08
    egg 2 beaten 143.0 0.72 12.56 9.51
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    salt black pepper ground - - - -
    butter 1 -4 tablespoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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