You will need:
1 packet Low Carb Pancake and Waffle Mix
3/4 cup of water.
2 large zucchini grated, squeeze out as much liquid as possible.
1/2 cup cheese of choice, I used tasty(optional, leave out for dairy free).
3 tablespoons of fresh chopped herbs(I used parsley and basil).
2 green onions sliced thinly.
1-2 cloves fresh garlic or 1/2 tsp of garlic powder.
Salt & pepper.
Olive oil or coconut oil for frying.
Mix together your pancake mix, water and eggs. Whisk till well combined.
Add all other ingredients and stir well to combine. Make sure you’ve removed as much liquid from the zucchini as you can or you will end up with a very watery mix.
Heat up 2 tablespoons of oil in your pan over medium heat, then drop 1/4 cup of batter to the pan and flatten to about 1cm. Do 3-4 fritters at a time depending on size of your pan.
Cook for 3-5 minutes until a deep golden brown then flip and cook the other side for 3-5mins until golden brown and cooked through.
Transfer fritters to a tray and keep warm in the oven.
Repeat process with the remaining batter.
Delicious on their own or serve with a dollop of sour cream or yogurt and smoked salmon! Yum!
You can also experiment adding different herbs and cheeses to the batter for a different flavour profile, or add some chilli for a bit of kick!