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    GFCF Zucchini Pancakes


    Source of Recipe


    Marcie Dingerson

    Recipe Introduction


    From Living Without - http://www.livingwithout.com/erecipes/zucchini_pancakes_lwo_10.08.09.html?st=eml&s=hse&p=100809

    List of Ingredients




    2 medium zucchini, washed and ends trimmed
    1/2 tsp salt
    2 large eggs
    2 Tbls gluten-free flour
    1 Tbls fresh or 1 tsp dried dill weed
    1/4 teaspoon ground pepper
    1 small onion, finely minced or grated
    2 Tbls coconut or olive oil, for sautéing

    Recipe



    Grate zucchini and place in a bowl.

    Toss with salt.

    Put salted zucchini onto a clean cotton dish towel and squeeze out extra liquid.

    In a large bowl, whisk together eggs, flour, dill and pepper.

    Stir in zucchini and onion.

    Place a small amount of oil in a large skillet or non-stick griddle over medium heat.

    If using an electric griddle, heat pan to 300-325 degrees.

    Spoon 3 to 4 tablespoons (a ladle works well) of zucchini mixture onto the hot griddle.

    Flatten pancakes slightly with spatula.

    Cook 2 to 3 minutes on each side or until golden and cooked through.

    Add additional oil as needed between batches.


 

 

 


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