2 cups grated zucchini
1 cup flour (I used whole wheat)
2 eggs (beaten)
2 teaspoons baking powder
1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese
1 teaspoon fresh garlic (minced)
1/2 onion (minced)
Salt and pepper to taste
- Grate the zucchinis and squeeze out the water.
- Mix the ingredients together.
- Roll into small pancakes and fry. Brown well on both sides.
These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!