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Zucchini Pancakes

Ingredients

2 medium-size zucchini, grated with skin on
1 tsp salt
¼ cup Garbanzo Bean flour or GF flour
¼ cup Nutritional yeast (can use the same amount of Feta cheese)
2 cloves garlic, minced
1 large egg, beaten
1 tsp fresh dill, chopped
Extra salt & pepper to taste
2 tbsp avocado oil

Instructions

1. Once you grate the zucchini do your best to move fast. Ideally, prepare the rest of the ingredients ahead of
time.
2. Transfer grated zucchini in a colander or cheesecloth to drain the water out of it.
3. In a medium-size bowl combine zucchini with the rest of ingredients except the Avocado oil.
4. Heat 2 tbsp Avocado Oil in a large pan and drop a heaping tablespoon of Zucchini batter in hot oil. Fry for
2 min per side or until golden brown.
5. Transfer pancakes onto the paper towel-lined plate to absorb extra oil.
6. Serve warm with egg on top for extra protein or as a side to an omelet.