Korean Zucchini Pancakes

Korean Zucchini Pancakes are a delightful low-carb breakfast option, combining the fresh taste of zucchini with a crispy texture that's perfect for any meal. These savory pancakes are easy to prepare and can be enjoyed with a soy dipping sauce for an authentic Korean experience.

Ingredients

• Zucchini - 300 grams
• Eggs - 2 large
• Almond flour - 60 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• 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.
2. In a mixing bowl, combine the grated zucchini, eggs, almond flour, chopped green onion, minced garlic, salt, and black pepper; mix until well combined.
3. Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
4. Spoon about 1/4 cup of the mixture into the pan, flattening it gently with a spatula to form a pancake.
5. Cook each pancake for about 3-4 minutes on each side, or until golden brown and crispy, adding more oil as needed.
6. Repeat with the remaining mixture, adjusting the heat as necessary to prevent burning.
7. Serve warm with a side of soy sauce or your favorite dipping sauce.

Nutrition

• Calories: 220
• Protein: 9 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

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

Tags