Scallion-Zucchini Pancakes
This is a quick and savory breakfast or brunch dish and is a great way to use up some of your extra zucchini over the Summer!
Into a colander, finely grate the zucchini. Allow it to drain for a few minutes, and then using a kitchen towel squeeze out as much liquid as you can.
Mix together the zucchini, the green onion, the flour, the salt and the cheese. Then, frothing with a fork as you go, pour in the egg whites. Stir to combine, and heat up some butter or oil over high heat (use sunflower, coconut or peanut oils that have a higher smoke point.)
Fry small pancakes in the oil, flipping once, and serve right away with a small dollop of yogurt as a garnish.
Ingredients
Directions
Into a colander, finely grate the zucchini. Allow it to drain for a few minutes, and then using a kitchen towel squeeze out as much liquid as you can.
Mix together the zucchini, the green onion, the flour, the salt and the cheese. Then, frothing with a fork as you go, pour in the egg whites. Stir to combine, and heat up some butter or oil over high heat (use sunflower, coconut or peanut oils that have a higher smoke point.)
Fry small pancakes in the oil, flipping once, and serve right away with a small dollop of yogurt as a garnish.