Zucchini Pancakes
Ingredients
The batter
-
½
pound
zucchini, grated
-
2
whole
eggs
-
½
cup
all-purpose flour or gluten-free flour
-
4
pieces
green onions, chopped
-
4
ounces
Parmesan cheese, grated
-
1
teaspoon
sea salt
-
½
teaspoon
smoked paprika
For cooking
-
as needed
none
avocado oil (or other cooking oil)
Instructions
- Shred the zucchini using a hand grater or food processor.
- Squeeze out as much liquid as possible from the shredded zucchini using a cheesecloth or dish towel.
- In a medium bowl, combine the squeezed zucchini, eggs, flour, green onions, Parmesan cheese, salt, and smoked paprika. Stir until well mixed.
- Form the mixture into small patties, about ¼ cup each.
- Heat enough oil to coat the bottom of a skillet over medium-high heat.
- Cook the pancakes for about 5 minutes on each side, flipping them when the edges start to brown.
- Serve with Greek yogurt, sour cream, or red onion if desired.
Nutrition Facts (estimated)
Servings
4
Calories
211
Total fat
10g
Total carbohydrates
16g
Total protein
14g
Sodium
1047mg
Cholesterol
116mg
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