Low Carb Zucchini Pancakes
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Low Carb Zucchini Pancakes

1. Zucchini, grated - 1 pound
2. Salt to taste - 1 pound
3. Freshly grated Parmesan cheese - ¼ cup
4. Eggs - 2
5. Green onions, chopped - 2
6. Garlic, chopped - 3 cloves
7. Basil, chopped - 4 leaves
8. Ground nutmeg - 1 pinch
9. Onion Powder - 1 pinch
10. Ground black pepper to taste - 1 pinch
11. Butter - 1 tablespoon
12. Olive oil, or as needed - 1 teaspoon

How to cook deliciously - Low Carb Zucchini Pancakes

1. Stage

Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.

2. Stage

Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.

3. Stage

Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.