Ingredients:
4 Cups shredded zucchini
⅔ Cup gluten-free all purpose flour
⅓ Cup grated parmesan cheese
2 large eggs, lightly beaten
⅓ Cup chopped yellow onion
2 Tbsp chopped fresh parsley
¼ tsp sea salt
½ tsp ground black pepper
2 Tbsp olive oil
1 tsp dried oregano
Sour cream for serving (optional)
2 Tbsp coconut oil (for pan frying)
Instructions:
Place shredded zucchini in a colander and sprinkle lightly with salt. Let stand for 10 minutes. Using your hands, squeeze out as much water as possible. Transfer to a large bowl.
Add flour, eggs, parmesan, onions, parsley, salt, pepper, olive oil and oregano, stirring the mixture until combined.
Line a plate with paper towels.
Add coconut oil to a large saute pan over medium-high heat. Once the oil is hot, Scoop 3 Tbsp mounds of the batter into the pan, pressing them into flat rounds and spacing apart. Cook for 2-3 minutes on each side, or until golden brown. Transfer to the paper towel lined plate to absorb extra oil and sprinkle immediately with sea salt. Repeat until all of the batter has been used, adding more coconut oil as necessary.
Serve topped with sour cream or toppings of your choice.
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