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Ingredients
Ingredients
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Instructions
- Using the large holes on a grater, grate the zucchini into a colander. Add the scallions and sprinkle with plenty of salt. Set the colander over a bowl and leave at room temp for 30 minutes. Rinse the zucchini, then squeeze out the water with your hands.
- In a bowl, beat eggs, parsley, salt & pepper. Add the zucchini and mix well. Add GF flour and GF breadcrumbs. Mix until well blended.
- In a large skillet over medium high heat, heat 2 Tbsp of oil until hot. Using a 1/3-cup measure, add the batter to the skillet. Flatten into a pancake. Cook 4-5 minutes on each side or until golden.
- Use the remaining oil to cook the remaining batter in the same way.
