Vegan Zucchini Pancakes with Coconut
Baking and Desserts | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Vegan zucchini pancakes with coconut
Ingredients
- Courgette - 1 piece
- Salt - ½ teaspoon
- Water - 6 tablespoons
- Flaxseeds - 3 tablespoons
- Wheat Flour - 1.1 oz
- Desiccated coconut - 0.7 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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.