2large zucchinis - trim both ends but don't peelAbout 2 lbs
½cupuncooked quinoa
½cuproasted peanuts
3clovesgarlicpeeled and grated
½cupof spring onionfinely chopped
2large eggsbeaten
1cupof grated parmesan cheese
½tspof saltdivided
2-3turns of freshly ground black pepper
Olive oil for pan-frying
Sour creamfor serving
Instructions
Grate the zucchini in a large holes. Place the grated zucchini in a colander and sprinkle about 1/4 tsp of salt and toss to mix and let stand for about 15 minutes. The salt will draw out water from the zucchini. Use a paper towel to gently press some extra water out from the zucchini. The zucchini should be just moist. Meanwhile, place the quinoa and roasted peanuts in a food processor and process into a powder
Place the zucchini in a large mixing bowl along with the rest of the ingredients (except for oil and sour cream) and stir to mix everything. Do this only when you are ready to cook the pancake. If you let the batter sit around for too long, it will become watery
Preheat about 1 Tbsp of oil in a pan over medium heat. Scoop about 1/4 cup of batter and place into a pan. Use a spatula to gently press it into about 3-inch pancake. Cook over medium heat until golden brown, about 5 minutes. Flip over and cook until brown. Repeat with the rest of the batter and add oil as needed