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Recipe Details:
You and your family will love this simple and diabetic-friendly recipe. Light and healthy, zucchini pancakes can be a great breakfast option or a side dish for a dinner.
Ingredients:
Zucchini – 1 lb.
Garlic (finely chopped) – 2 cloves
Cilantro (finely chopped) – 4 sprigs
Pine nuts – ¼ cup
Eggs – 2
Almond flour – 1 cup
Olive oil – 2 tbsp.
Unsweetened Greek-style yogurt – 8 Oz
Vegetable oil, salt, ground black pepper – to taste
Step 1 Wash, dry, and peel the zucchini. If zucchinis are young, do not peel them. Step 2 Grate the zucchini, salt it, mix well and put in a large bowl. Step 3 Slightly roast the pine nuts in a frying pan. Let them cool and then add to the bowl with zucchini along with 2 eggs, 2/3 of cilantro, and garlic. Mix well. Step 4 Add flour, olive oil, and salt and pepper to taste. Mix well again and then let the zucchini mixture sit for 5 minutes at room temperature. Step 5 Heat a bit of oil in a frying pan. Form pancakes from the zucchini mixture and fry them until golden brown on both sides. Step 6 Make sauce: Mix the yogurt with the rest of the cilantro, and add salt and pepper. Serve the zucchini pancakes with the sauce on a side. Bon appetite!
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