ZUCCHINI CAKES | 2 Ingredients | No Eggs, No Dairy, No Grains, No Nuts

Grate the zucchini on the large holes of a box grater.

Optionally sprinkle the zucchini with salt and let it sit for about 15 minutes to release juices, then squeeze the zucchini. (The creator chooses to leave the juices in.)

Add salt, green onions (or any herbs like chives or dill), and chickpea flour to the zucchini.

Mix until well combined.

Heat a little bit of olive oil in a cast iron skillet over medium-high heat.

Scoop about 1/4 cup of the batter onto the skillet and flatten it into a fritter shape.

Cook on one side until golden for 2 to 3 minutes.

Flip and cook until golden on the other side and cooked through for another 2 to 3 minutes.

Equipment Needed

Dietary

Allergens