Zucchini Pancakes

pstrongServes 2/strong/p
h3Ingredients/h3
ul
li2-3 medium zucchini (about 1 pound)/li
li2 tsp kosher salt/li
li2 tbsp finely chopped shallots/li
li2 large eggs, beaten/li
liPepper to taste/li
li4-6 tbsp flour/li
li1 tsp baking powder/li
li2 tbsp plain bread crumbs or Matzo Meal*/li
li2 tbsp grated Parmesan cheese/li
/ul
p*Note from the chef: In most cities, Matzo Meal is hard to find except at Passover time. Although I much prefer the texture (childhood memories no doubt) of the Matzo Meal, bread crumbs will work almost as well./p
h3Preparation/h3
ol
liGrate zucchini in a food possessor using as coarse a blade as you have./li
liPlace grated zucchini in a sieve over a bowl with the kosher salt. Allow to “weep” for 20 minutes./li
liRemove zucchini from the sieve and place in a clean kitchen towel. Wrap the towel and squeeze out as much liquid as you can. Discard the liquid./li
liCombine beaten eggs, pepper, shallots, bread crumbs or Matzo Meal, Parmesan cheese and baking powder. Let the mixture sit for 10-15 minutes.
liAdd grated zucchini and mix to thoroughly combine. You can stop now and cook later (up to 1 day) or.../li
liPreheat oven to 425 degrees./li
liCover a large baking sheet with parchment or a silicone pad./li
liSpoon tablespoons of the mixture on to the sheet and flatten with your finger to about ¼ inch thick./li
liBake* for 12 minutes, turn over and bake for 5-6 minutes more until golden brown./li
/ol
p*Note from the chef: This recipe can also be fried in oil and butter for a crisper pancake. I find it easier to time out with the rest of dinner if I bake it./p
h3Nutritional Information/h3
pCarbohydrates: 20g/p
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p