Summer Zucchini Pancakes

Serves 4

Prep time: 15 minutes

These pancakes are simple to put together, and you can season them with your favorite seasonings depending on what you’re serving them with.

Tip: When choosing zucchini, smaller is better. While those giant ones may seem like a good value, they’re full of water and seeds, and lack the flavor that the smaller ones typically have.

Ingredients:

2 zucchinis, grated

1 teaspoon kosher salt

1/2 cup almond flour

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1/4 cup finely chopped parsley

1 teaspoon cumin

2 tablespoons olive oil

Sea salt and fresh ground pepper, to taste

Ingredients

Instructions

• Spread the grated zucchini on a thick layer of paper towels and sprinkle with salt. Let stand for 5-10 minutes. Squeeze as much water as you can out of the zucchini and transfer to a mixing bowl.
• Add the rest of the ingredients except the oil and mix well.
• Heat the oil in a heavy bottomed skillet and drop the batter by rounded spoonfuls onto the hot pan. When the edges bubble, flip and cook until browned on both sides. Serve immediately.