Crispy, golden and savory, these zucchini pancakes borrow the taste and texture of hashbrowns and add heaps of lean protein and veggie goodness.
- 1/2 lb zucchini, grated
- 1/2 cup Albu-man egg white
- 1/2 cup gluten free flour, coconut flour (low-carb) or whole wheat flour
- 4 green onions, chopped
- 4 oz grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp smoked paprika
avocado oil, for cooking
In a medium bowl combine zucchini, Albu-man egg white, flour, green onions, Parmesan, salt and paprika.
Stir to combine. Form into patties about ¼ cup each.
Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
Serve with Greek yogurt, sour cream and red onion if desired.