ZUCCHINI PANCAKES

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side Dish
RELATED DISHES
FEEDS HOW MANY?
2 (or 1 very hungry person)
TIME COMMITMENT?
45 mins
FAST, WEEKNIGHT, WEEKEND?
Fast, weeknight
STAIRMETER?
Very simple ingredients pack a ton of flavor
EQUIPMENT NEEDED?
Grater
WHO I MADE IT FOR?
I found this recipe on Food52 and tweaked it slightly. Lindsay and I devoured them. I think next time I would make them slightly thinner to give a crispier pancake.
8/17/2015: made them again (for Lindsay) and made them much skinnier (and saltier)–loved them!

INGREDIENTS
Zucchini (1-2, grated)
Potato (1, grated)
Egg (1-2, depending on how much zucchini you end up adding)
Parsley (1 tablespoon, chopped)
Almond meal (1 tablespoon)
Olive oil (for frying)

DIRECTIONS

  1. Heavily salt the grated zucchini and potato in a colander. Let sit for at least 30 mins to get as much moisture out of vegetables as possible.
  2. Add zucchini, potato, egg, parsley, and almond meal in a bowl and mix.
  3. Add olive oil to pan over medium heat. Add dollop of pancake mix and press down to spread out. Cook for 5-6 mins on each side until crisp and brown. Serve immediately.

BOTTOM LINE: Healthy alternative to satisfy any salt cravings. If making big batches at a time, use oven to keep warm. 

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