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.