When I get a nice zucchini, I like to turn it into these tasty zucchini cakes. This recipe is very light, with no potato or gluten weighing it down. Top it with a dollop of plain Greek yogurt and a sprinkle of sweet paprika.
Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
Use a clean paper towel to squeeze excess water from the zucchini.
In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping tablespoons, press down with a fork.
Cook each side for 3 minutes or until golden.
8 servings
Ingredients
Directions
Heat half of the olive oil in a large skillet. Sauté the onion and garlic for 2 minutes, then set aside.
Place grated zucchini in a colander, sprinkle with the salt and allow to sit in the sink for 10 minutes.
Use a clean paper towel to squeeze excess water from the zucchini.
In a medium sized bowl whisk the eggs. Add the coconut flour, flax and baking powder. Add the onions and zucchini.
Place the remaining olive oil in a large skillet over medium heat. Drop the dough in heaping tablespoons, press down with a fork.
Cook each side for 3 minutes or until golden.
