Zucchini Pancakes
Zucchini Pancakes
This is a great veggie summer lunch, appetizer or side to a simple roasted chicken. zucchini season has begun in our house already! We serve drizzled with tahini, with applesauce, with ranch, with tuna piled on - lots of options here! And healthy!
Ingredients:
2 medium-sized zucchinis
2 eggs - beaten
1/2 cup almond flour
½ tsp salt and 1 tsp each of garlic powder, onion powder, coriander and basil (you can mix and match any other spices of your choice) - and make sure there are no added or hidden starches in your spices
6 to 8 TBSP of avocado oil
Directions:
Grate the zucchini and place in a colander over a bowl - sprinkle with salt and let sit for about 10 minutes then squeeze out as much liquid as you can.
In a large bowl, mix together the drained zucchini, beaten eggs, almond flour and spices.
In a medium-sized sauté pan, heat 2 TBSP of the avocado oil and heat until shimmering. Place heaping tablespoons of the zucchini mixture in the pan several inches apart. You an smoosh them down a bit if you like a flatter pancake.
Fry on one side for 2-3 minutes - and then flip and fry for 2-3 more. You want the pancakes brown so you can flip more times if necessary,
Move the cooked pancakes to a plate lined with paper towels (to absorb any extra oil) and place in a warm oven while continuing to fry the additional pancakes, adding more oil as needed.
Serve hot with your favorite drizzle or dollop - tahini, hot sauce, yogurt are a few good options!