Low-Carb Savory Zucchini Pancakes

by | Aug 31, 2019 | Keto, Low-carb, Recipes, Summer, Summer Squash, Vegetable Side Dish, Vegetarian, Zucchini

Low-Carb Savory Zucchini Pancakes
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Low-Carb Savory Zucchini Pancakes

  • Author: Stacey McNeill
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Description

Delicious as a side dish with grilled chicken or fish, or even solo as a light meal or snack. These can be made in advance and toasted up on the griddle just before serving.

Ingredients

  • 1 pound zucchini or other summer squash
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 small onion, minced about 2 ounces
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 3/4 cup almond flour
  • 1 tablespoon psyllium husk*
  • 1/2 cup grated parmesan cheese
  • avocado oil for frying
  • Sour cream or full fat yogurt to serve on top (even better when mixed with some chopped chives and garlic)

Instructions

  1. Grate zucchini squash on the large holes of a box grater or food processor. Place zucchini in colander and mix in teaspoon of salt. Place colander over a larger bowl to collect juices. Let sit for at least 5 minutes. Remove grated zucchini in handfuls and squeeze to release as much liquid as possible, then place into a medium sized bowl.

  2. Add eggs and onion to zucchini and mix. In a small bowl, add the dry ingredients and parmesan cheese and stir. Add these ingredients to the zucchini and mix well. Let sit for about 5 minutes.

  3. Heat a large frying pan over medium high heat. I find a ceramic coated pan works best to avoid sticking. Pour in oil to completely cover the bottom of the pan. Drop just a dribble of the mixture in to the pan to check if it’s hot enough. If it bubbles and browns up around the edges, it’s ready.

  4. Stir the mixture again. Using an ice cream scoop or something similar, scoop up about 2-3 tablespoons of batter at a time. Drop each scoop into the hot pan and flatten with the back of the spoon. Cook for 3-4 minutes or until edges look brown. Then flip, and cook for another 3-4 minutes or until bottom is browned and cakes look completely set.

Notes

*be sure to drink plenty of water when consuming psyllium husk. It’s a great prebiotic fiber.
You can substitute other thickeners, such as dry bread crumbs or panko, or if gluten sensitive try almond or another nut flour here.

When the garden overfloweth with squash come July and August, we look for ways to use the abundance of zucchini and yellow summer squash. This recipe is one of my favorites, especially when following a lower-carb, ketogenic style diet. It’s a good way to get in more veggies, while satisfying the craving for a fried food type of side dish. I started with a recipe from lowcarbmaven.com, which was awesome, but for me it ended up a bit liquidy and was difficult to fry up and turn (at least in my old frying pan). I kept adding oil, but it was still difficult and the cakes kept falling apart. I think it works better when they’re smaller, so I used a smaller scooper… an ice cream scoop… and made them just about 3 to 4 inches in diameter. Near the end, I also added a bit of psyllium husk to help pull it all together, and I think that helped a lot. Here’s the concoction I ended up with…