zucchini pancakes

I love these scrumptious little buggers. They are tasty and filling and pair so well with breakfast, lunch or dinner items. They do take some time to prepare, but they are worth it. They also freeze fantastically well to be reheated for a snack or a meal later.

Ingredients
5-6 medium zucchini 
Tapioca Starch (make sure you have a good amount on hand, I don't measure, I just make up a bowl of it to toss the cakes' in before I cook them.)
Sea Salt to taste
Garlic Powder to taste
Olive Oil

Instructions
On medium heat, warm olive oil in a frying pan until lightly sizzling. Grate the zucchini finely into a bowl, I got fancy and upgraded myself to a food processor since these photos which is WAY EASIER and SAFER on the hands!! Press as much of the liquid out as possible. Prep a large, shallow bowl with Tapioca starch to toss the zucchini in, mix in sea salt and garlic to the starch. Once the moisture has been drained from the zucchini, form patties and toss in the powdered mixture, making sure to coat all sides of the patty. Cook in olive oil, turning once the bottom is crispy and golden brown.

*caution: the oil will spatter, so we use a frying pan shield when we cook them :) Enjoy warm with a sprinkling of sea salt! 

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