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Zucchini Pancakes with Garlic

Zucchini Pancakes with Garlic

   

Zucchini Pancakes with GarlicZucchini Pancakes with Garlic


Recipe Details:
You and your family will love this simple and diabetic-friendly recipe. Light and healthy, zucchini pancakes can be a great breakfast option or a side dish for a dinner.


Ingredients:
  • Zucchini – 1 lb.
  • Garlic (finely chopped) – 2 cloves
  • Cilantro (finely chopped) – 4 sprigs
  • Pine nuts – ¼ cup
  • Eggs – 2
  • Almond flour – 1 cup
  • Olive oil – 2 tbsp.
  • Unsweetened Greek-style yogurt – 8 Oz
  • Vegetable oil, salt, ground black pepper – to taste
    Recipe Directions:
    Step 1
    Wash, dry, and peel the zucchini. If zucchinis are young, do not peel them.
    Step 2
    Grate the zucchini, salt it, mix well and put in a large bowl.
    Step 3
    Slightly roast the pine nuts in a frying pan. Let them cool and then add to the bowl with zucchini along with 2 eggs, 2/3 of cilantro, and garlic. Mix well.
    Step 4
    Add flour, olive oil, and salt and pepper to taste. Mix well again and then let the zucchini mixture sit for 5 minutes at room temperature.
    Step 5
    Heat a bit of oil in a frying pan. Form pancakes from the zucchini mixture and fry them until golden brown on both sides.
    Step 6
    Make sauce: Mix the yogurt with the rest of the cilantro, and add salt and pepper. Serve the zucchini pancakes with the sauce on a side. Bon appetite!


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