Pancake
Zucchini Pancakes
Like potato pancakes but with fewer carbs, these savory Zucchini Pancakes are the perfect side dish with grilled chicken or meat.
Ingredients:
- 2 packed cups grated zucchini ((from 2 medium zucchinis) squeezed of excess liquid)
- 2 shallots (finely chopped)
- 1/4 cup fresh chives
- 1/4 cup parsley (chopped)
- 1 garlic clove (minced)
- 2 large eggs
- 1/4 cup grated parmesan cheese
- 6-8 tbsp whole wheat flour
- kosher salt and fresh pepper to taste
- olive oil spray
Directions:
- Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.
- Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
- Heat a large skillet over medium heat and spray oil to cover pan.
- Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
- Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.