Scallion-Zucchini Pancakes

Name: Scallion-Zucchini Pancakes
Ingredients: 1 zucchini, grated or julienned; 2 green onions, or a half bunch of scallions, finely chopped (or white part of 1 leek); 1/4 cup flour (we used spelt); 1/4 cup finely grated hard cheese, like parmesan, asiago or Hull's Trace; 1/2 tsp salt; 3 egg whites; Some oil or butter; Some yogurt for garnish

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!

1 zucchini, grated or julienned

2 green onions, or a half bunch of scallions, finely chopped (or white part of 1 leek)

1/4 cup flour (we used spelt)

1/4 cup finely grated hard cheese, like parmesan, asiago or Hull's Trace

1/2 tsp salt

3 egg whites

Some oil or butter

Some yogurt for garnish

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.

CategoryBreakfast & Brunch, Cat McAllester, VegetarianTags#greenonions, #leek, #scallions, #spelt, #speltflour, #zucchini

Ingredients