About These Zucchini Pancakes

These cakes are inspired by Korean-style kimchi pancakes and latkes. They are awesome as a vegetarian main course or as a side to some simply grilled fish. How you sauce these could take them in any direction, try with some smokey hazelnut romesco for a Spanish vibe.

How Zucchinis Benefit Health

If your immune system is running at full capacity it makes it that much easier to fight off allergies and infections. I was floored to learn that zucchini contains all of these vitamins and more; Protein, Fiber, Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K, Folate, Copper, Phosphorus, Vitamin B6, Thiamine, iron, calcium, zinc, and several other B vitamins. Add a bit of CBD to promote the absorption of these vitamins and step outside and take a deep long breath confidently. – Jenny

Thoughts from Nutritionist Jessica Ruth Shepard

When it comes to allergies there are different kinds, environmental and food (for example). Either way– allergies are most commonly linked with some form of gut imbalance and often that means leaky gut.. Fortunately the CBD in here can really support lowering any inflammatory response and soothe the gut. This recipe can be made gluten free (and vegan) with a few simple tweaks which would eliminate the more common food allergens of egg and gluten. Aside from that this recipe is a winning combination of immune supportive ingredients! – Jessica

Savory Zucchini Pacakes on a bright yellow plate

Savory Zucchini Pancakes

Make sure zucchini is well-drained, squeezing in large handfuls. Add egg and coconut oil. Stir in flours, baking powder, and breadcrumbs. Fold in herbs, seasonings, and zest. You should have a very thick pancake-like batter, loaded with shredded zucchini.
Heat griddle to medium-high and grease with your preferred fat. Scoop about a ΒΌ cup of mix onto the grill and spread gently. Cook until golden brown on the first side for about 3 minutes flip and cook about 2-3 minutes more.
Cakes can be made in batches, lined up on a sheet tray, and reheated gently in the oven. Eat as the main course with a big salad or serve as a great vegetable side. Goes great with our Green Goddess dressing or some hazelnut romesco.
Recipe by Chef Brian Arnoff
Course Appetizer, Dinner, Main Course
Cuisine Korean

Equipment

  • Skillet
  • Spatula
  • Mixing bowl
  • Mixing tool
  • Sharp knife
  • Cutting board

Ingredients
  

  • 2 lbs shredded zucchini salted and drained
  • 1 egg can be made vegan with alternative source
  • 4 tbsp CBD coconut oil
  • 4 oz white rice flour
  • 1 oz tapioca flour
  • 1 tsp baking powder
  • 2 oz panko bread crumbs can replace with gluten free option
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 lemon zested
Keyword kimchi, latkes, pancakes
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