Korean-style Zucchini Pancakes

Korean-style Zucchini Pancakes are a delightful twist on traditional savory pancakes, featuring fresh zucchini and a light batter that makes for a perfect low-carb midnight snack. Crisp on the outside and tender on the inside, these pancakes are both satisfying and easy to prepare.

Ingredients

• Zucchini - 200 grams
• Egg - 1 large
• Almond flour - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon
• Olive oil - 2 tablespoons (for frying)

Steps

1. Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out excess moisture to prevent the pancakes from becoming soggy.
2. In a mixing bowl, combine the grated zucchini, egg, almond flour, chopped green onion, minced garlic, salt, and black pepper. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
4. Scoop about 1/4 cup of the zucchini mixture into the skillet, flattening it slightly to form a pancake. Cook for 3-4 minutes on one side until golden brown.
5. Carefully flip the pancake and cook for an additional 3-4 minutes until the other side is also golden brown. Repeat with remaining mixture, adding more oil as needed.
6. Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Drizzle with sesame oil before serving.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and green onions.

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