Zucchini Pancakes
These delightful Zucchini Pancakes offer a lower-carb alternative to traditional potato pancakes, making them an ideal accompaniment to grilled chicken or other meats. Their savory flavor and satisfying texture are sure to enhance any meal.
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Ingredients
- 2 packed cups grated zucchini
- 1 garlic clove
- 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
- 1/4 cup parsley
- 2 shallots
- 1/4 cup fresh chives
Instructions
- 1
Using the coarse side of a box grater, shred enough zucchini to yield two cups. To remove excess moisture, transfer the grated zucchini onto a clean kitchen towel or some paper towels, then twist and press to expel the liquid. Once drained, put the zucchini into a large mixing bowl.
- 2
Incorporate flour, finely chopped shallots, minced garlic, chopped parsley, snipped chives, eggs, and cheese into the bowl. Season the mixture with salt and pepper to taste.
- 3
Preheat a large skillet over medium heat and lightly coat the surface with cooking spray.
- 4
Spoon tablespoons of the batter into the heated skillet. Cook for approximately 2 minutes on each side, or until they achieve a golden brown hue. Once cooked, transfer them to a plate and keep warm.
- 5
Reapply cooking spray to the skillet as necessary, and repeat the process with the remaining batter. This recipe yields around 10 to 12 pancakes.