2-3 Zucchini, shredded (I used a mandolin, but you can easily use a hand held shredder or food processor)
1/4 cup Parmesan or mixed shredded Italian cheese (Fontina, Pecorino Romano, Asiago, and Mozzarella all work)
2 scallion, sliced
1/4 cup + 1 Tbsp Chickpea flour (the original recipe called for Almond flour, but I accidentally ran out)
Salt and fresh ground Pepper
High heat oil (I used Coconut, but others could include walnut or avocado oils)
Step 1 Shred Zucchini using whatever method you prefer. Mandoline, hand shredder, and food processor are a few of your options.
Step 2 Add salt and de-liquify Zucchini by placing in a cheesecloth and squeezing, or by using a mesh strainer. I improvised this step by trying to pour the liquid out, and definitely needed to add a bit of extra flour to thicken the mixture… So if you have a solid method of removing liquid or use the above methods you will NOT need the extra tablespoon of flour.
Step 3 Add eggs, onions, flour (amount according to your de-liquifying method), shredded cheese, and pepper to shredded zucchini and stir until well blended and flour is mixed thoroughly. Your pancake batter is now ready!
Step 4 Heat 1-1 1/2 tablespoons of your high heat oil of choice in a large frying pan over medium-high heat. Let oil heat up and begin to bubble before you start cooking your pancakes. Once heated spoon 2-4 pancakes into the pan (size of pancakes and pan will vary). If you make 1 Tbsp sized pancakes 3 should fit in a large pan. Once oil is heated spoon batter into pan and cook away! If pancakes seem to take long to fry, you may want to increase the heat to high. Cakes should cook for 7-10 minutes on either side and be solid and crispy when done with an golden amber color when cooked well. Remove from pan and degrease by laying in layers on paper towels. Continue to repeat the cooking process until all batter is used!
Once de-greased serve Zucchini pancakes with apple sauce, sour cream, or your favorite dipping condiment!
These are so delicious, and although I was a bit intimidated by the frying process as I do not often fry things, they were very simple and easy to prepare with very little clean up! I have been eating them as breakfast on these cold winter mornings and find them to be a good quick snack (although not the healthiest) that pack a good amount of nutrition. Yummy pancakes! They taste like traditional Jewish Potato Latkes but have cheese and no potato!
Adapted from Slim Palate.