Scallion-Zucchini Pancakes

By July 18, 2015

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
1

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.

2

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.)

3

Fry small pancakes in the oil, flipping once, and serve right away with a small dollop of yogurt as a garnish.

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

Directions

1

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.

2

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.)

3

Fry small pancakes in the oil, flipping once, and serve right away with a small dollop of yogurt as a garnish.

Scallion-Zucchini Pancakes

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