Keto zucchini and parmesan pancakes

Juicy and crunchy squash pancakes can be prepared in two ways: in the oven and in a skillet. The recipe is for 8-10 servings, that is, for 8-10 pieces. If you need more pancakes, double or triple the amount of ingredients.

Ingredients

• 3 pcs. medium zucchini (about 2.5 cups minced zucchini)
• 1 PC. egg
• ½ tea spoon. sea ​​salt
• ½ cup sifted almond flour
• ¼ a glass of grated Parmesan cheese
• ½ tea spoon. baking powder
• ¼ tea. spoon. lemon pepper (a mixture of lemon zest and ground black pepper)
• ½ tea spoon. paprika
• ½ tea spoon. italian seasoning
• 2 pcs. finely chopped onion
• 12 table. spoon. frying oil (olive or avocado)

Directions

1. Peel large zucchini from the peel and seeds, use young zucchini whole. Grate the zucchini, then place in a bowl and stir with 1/2 teaspoon of salt. Let it brew for 10 minutes.
2. Squeeze out excess water with your hands or with cheesecloth.
3. Combine the courgettes, egg, 1/4 cup grated Parmesan cheese, almond flour, green onions, and seasonings until smooth.
4. If the dough seems too runny, add a little more almond flour. If the dough seems too dry, add some more water.
5. Heat 2 tablespoons of avocado oil in a skillet over medium heat. Scoop up a serving of dough (1.5 tablespoons) and place in the pan. Press with a spatula to level.
6. Fry until golden brown on both sides, about 2-3 minutes on each side.
7. Preheat the oven to 200 degrees C, line the baking sheet with parchment paper.
8. Scoop up a serving of dough (1.5 tablespoons) and place on parchment paper. Press with a spatula to level.
9. Bake for 10-15 minutes, turn over and bake for another 10-12 minutes.