Breakfast • Vegetables • up to 15 min • Frying Pan • Airfryer Sugar-free • Gluten-free • Meat-free
Ingredients: * Zucchini – 1 small (200 g) * Egg – 1 pc. (60 g) * Grated Parmesan – 2 tablespoons (20 g) * Olive oil – for frying (1 teaspoon / 5 ml) * Salt – to taste * Pepper – to taste
PREPARATION – FRYING PAN: * Grate the zucchini using a coarse grater. * Squeeze out excess water thoroughly. * Transfer the zucchini to a bowl. * Add the egg, Parmesan cheese, salt, and pepper. * Mix the mixture thoroughly. * Heat a pan with olive oil. * Add portions of the mixture and form pancakes. * Fry for 2-3 minutes on each side, until golden brown.
PREPARATION - AIRFRYER: * Prepare the mixture as above. * Place the pancakes on baking paper. * Bake at 180°C for 10 minutes. * Turn halfway through baking.
📊 KETO (1 serving): * Calories ~320 kcal * Fat ~22 g * Protein ~16 g * Net Carbs ~4 g
💡 TIP: * The better you squeeze the zucchini, the crispier the pancakes will be.
