Keto zucchini and feta cheese pancakes

Zucchini pancakes for keto are both nutritious and light. They pair well with a variety of lunch or dinner options, but can also be served as a stand-alone meal. The components of this recipe are easily replaceable, so it is perfectly acceptable to use other types of cheese, add herbs and vegetables. Cooked zucchini pancakes in different ways are a great way to diversify your keto diet without spending a lot of effort on complex meals.

Ingredients

• 230 gr zucchini
• 3 pcs. slightly beaten chicken eggs
• ¾ glass of almond flour
• ¼ a glass of red onion, diced
• ½ tea spoon. chopped garlic
• 110 gr feta cheese, crumbled
• ½ tea spoon. paprika
• ½ tea spoon. salt (an extra pinch to draw moisture out of the zucchini)
• ½ tea spoon. ground black pepper
• ¼ tea. spoon. cayenne pepper (optional)
• 12 table. spoon. avocado oil or ghee for cooking

Directions

1. Grate the zucchini with a coarse grater. If the zucchini is ripe, remove the seeds and rough skins.
2. Place the grated zucchini in a colander, sprinkle with salt and stir. Place a colander on a collecting plate and let sit for 20-30 minutes.
3. Using paper towels or cheesecloth, squeeze the zucchini to remove excess moisture. If you're avoiding excess salt, you can rinse the zucchini before squeezing out the moisture.
4. Transfer the zucchini to a large bowl and add the almond flour, finely chopped red onion, garlic, feta cheese, salt, paprika, and pepper. Stir.
5. Beat the eggs lightly and add to the courgettes. Stir.
6. Add more almond flour if necessary to keep the dough from getting too runny. If the dough is thick, add a little water.
7. Preheat a skillet over medium heat, add cooking oil.
8. Form the zucchini-pancake mixture (about ¼ cup dough for one pancake).
9. Fry for 5 minutes on each side. When the pancakes have a light brown crust, they are done.