CHEESY ZUCCHINI PANCAKES
2 large zucchini, shredded
1 garlic clove, minced
2 tbsp. vegetable oil, divided
2 large eggs
1/3 cup all purpose flour
1 tsp. baking powder
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
In a large skillet over medium heat, heat 1 tbsp. oil and saute shredded zucchini and minced garlic for about 5 minutes, until tender.
Let cool and squeeze out excess moisture using a cheesecloth or a flour sack.
Combine flour, baking powder, mozzarella cheese, parmesan cheese, salt, onion powder, and pepper in a medium bowl and whisk to combine.
Add in sauteed zucchini and eggs and stir.
Heat 1 tbsp. oil in a large skillet over medium high heat and scoop 2 tbsp. of the mixture at a time into the skillet.
Use the back of a spoon to spread the batter into 3 inch circles.
Cook for about 3-4 minutes, flip and cook another 3-4 minutes.
Serve immediately.
2 large zucchini, shredded
1 garlic clove, minced
2 tbsp. vegetable oil, divided
2 large eggs
1/3 cup all purpose flour
1 tsp. baking powder
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
In a large skillet over medium heat, heat 1 tbsp. oil and saute shredded zucchini and minced garlic for about 5 minutes, until tender.
Let cool and squeeze out excess moisture using a cheesecloth or a flour sack.
Combine flour, baking powder, mozzarella cheese, parmesan cheese, salt, onion powder, and pepper in a medium bowl and whisk to combine.
Add in sauteed zucchini and eggs and stir.
Heat 1 tbsp. oil in a large skillet over medium high heat and scoop 2 tbsp. of the mixture at a time into the skillet.
Use the back of a spoon to spread the batter into 3 inch circles.
Cook for about 3-4 minutes, flip and cook another 3-4 minutes.
Serve immediately.
