Low-Carb Zucchini Pancakes

Total Time
1 hour
Difficulty
Easy
Yield
4 servings

This is a great alternative for your normal pancakes if you’re looking to cut a few carbs. Serve it with sour cream, cream cheese or any other low-carb side you want!

Bon Appétit!

Ingredients

  • 1/4 cup freshly grated Parmesan cheese
  • 1 pound zucchini, grated
  • 2 eggs
  • 4 leaves basil, chopped
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • salt to taste
  • 1 pinch ground nutmeg
  • 1 pinch onion powder
  • ground black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil

Preparation

  1. Squeeze the grated zucchini in paper towels to release all the water from it, then spread it on fresh paper towels and spray with salt; let it sit like that for about 30 minutes then squeeze again.
  2. Mix the Parmesan, green onions, eggs, basil, nutmeg, garlic, black pepper and onion powder in a large bowl; add the zucchini and stir it to combine.
  3. Heat the butter and oil in a frying pan. Form small ball-sized zucchini patties and put them in the frying pan, then fry until browned (about 3 minutes per side)

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