Vegan Zucchini Pancakes with Coconut
Baking and Desserts • Author's
Description
Vegan zucchini pancakes with coconut
Ingredients
- Courgette 1 piece
- Salt ½ teaspoon
- Water 6 tablespoons
- Flaxseeds 3 tablespoons
- Wheat Flour 0 oz
- Desiccated coconut 0 oz
- Vanilla salt 2 tablespoons
- Citrus Zest Mix 2 tablespoons
- Vegetable Oil 2 tablespoons
- Cardamom a pinch
Step-by-Step Guide
Step 1
Soak the flaxseeds in water and set aside.
Step 2
Grate the zucchini, place it in a colander, sprinkle with salt, and let it sit for 5 minutes. Squeeze out the excess moisture and add the lemon zest.
Step 3
Using a sieve and a small spoon, strain the flax gel and add it to the zucchini.
Step 4
Mix the shredded coconut with the flour, sugar, and cardamom.
Step 5
Quickly combine the zucchini mixture and the flour mixture, then drop spoonfuls into heated oil and fry until golden brown.
Step 6
Place on a paper towel to absorb excess oil.
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