In all of my years of experimenting with food I have never met a pancake I didn’t like. There is just something about them, smothered with syrup and butter.
But then gluten free went and screwed me, GF pancakes back when I found out about my allergy was a bit of a challenge. You kids now a days, pfffft, you have no idea how easy you have it, there was one type when I went gluten free… cardboard.
Me and best friend Trish used to celebrate a thing called tradition, and “tradition” consisted of the ugliest PJ’S then let the party begin: pillow fights, paint our nails, talk about boys.
On one of these sleepovers we (and by we I mean me) decided that I was going to surprise best friend Trish and make her pancakes for breakfast. You see the great thing about having to eat cardboard is that you don’t have to do it alone, most of your friends (the good ones anyway) will come along for the ride.
So I pulled out all my baking supplies, crossed my fingers and hoped for the best, but you know that saying you eat with your eyes first? Well my eyes must have been drunk that day because they lied, these pancakes looked like they were going to blow my stomachs mind.I got out the syrup and poured it on and I kid you not these pancakes were like little absorbent suckers, that maple syrup didn’t stand a chance. So thinking nothing of it I poured a little more on and again gone, I think they were storing syrup for the next famine. Maybe best friend Trish wouldn’t notice?!? So as I waited for her to take a bite I just kept thinking maybe the super absorbency will make them taste better??? Wishful thinking… Because WRONG!!! There were no words, just syrup. They were so bad in fact that I would have understood if she never wanted to speak to me again. Let’s just say tradition became a pancake free event from that moment on.
1 zucchini grated
1/2 tsp. of salt (this helps pull the moisture out of the zucchini)
salt & pepper to taste
1 green onion chopped
1 tbsp grapeseed oil
In a small bowl lined with a dish towel throw in your grated zucchini with the 1/2 tsp of salt and set aside. You need to let the salt do it’s work and pull all the water out (where are my super absorbent pancakes when I need them) Once about ten minutes or so has passed put you’ll need some serious arm strength here, you’re going to want to ring out the kitchen towel to squeeze out as much excess liquid as possible, because less liquid = crispier fritters, and nobody likes a soggy fritter.
Once all the excess liquid is squeezed out, toss your zucchini with your egg, green onion and salt and pepper.
Once everything is combined heat your grapeseed oil in a small frying pan and cook up your fritters, about 4 minutes per side.
Size of the fritter is up to you, I made mine into a meal, and if you’re craving more than just repeat the above recipe.
If you’re looking for a fritter topping I would suggest a massive sprinkling of feta goat cheese or even hummus would be bomb ass.