Tools You'll Need
- Box Grater
- Chef’s Knife
- Clean Dishtowel
- Cutting Board
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Non-Stick Frying Pan
- 3 medium zucchini or yellow squash (or combination), grated
- 1 cup matchstick carrots
- 1 medium onion, diced
- 2 tablespoons grapeseed oil
- 3 cloves garlic, minced
- 2 large eggs
- ½ cup Panko bread crumbs
- 1 tablespoon chopped, fresh thyme
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon chopped fresh chives
- Greek yogurt for serving
Place the grated zucchini/squash in a clean dish towel. Twist the towel tightly and ring out excess water. Squeeze out as much water as you can. The drier the zucchini/squash, the better.
Sauté carrots and onions
In a skillet, heat half the oil. Once hot, add in the carrots and the onion. Sauté till the vegetables begin to soften, approximately 5 minutes.
Add in the garlic and sauté for a minute or two until the garlic becomes fragrant. Add in the zucchini/squash and continue to fry with the vegetables until most of the liquid has evaporated.
Transfer the mixture to a large mixing bowl, place in the refrigerator, and let cool for 10–15 minutes.
Remove the mixing bowl from the refrigerator and mix in eggs, bread crumbs (or GF substitute), thyme, salt, and pepper.
Scoop onto baking sheet
Using a tablespoon, scoop out some of the mixture and form into small pancakes. Place on a plate or baking sheet.
In a large, non-stick frying pan, heat the remainder of the oil.
Working in batches, place the pancakes in the pan and fry until golden brown, approximately 5–7 minutes. Turn and fry on the opposite side for an additional 3–4 minutes.
Place on a serving plate and serve warm. Top with Greek yogurt and chopped chives.