Gluten-Free Zucchini Pancakes With Yogurt Dressing

 

Korean Zucchini Pancake: Gluten Free

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Zucchini Fritters Low Carb Placki z Cukini Niskoweglowodanowe Recipe #266

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Directions. Preheat oven to 250°F. In a small bowl, mix the yogurt, 1 tablespoon of the dill and the garlic; set aside.

Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of the salt and set aside for 10 minutes. Squeeze the zucchini to remove excess moisture and pat dry with paper towels. This low-calorie, gluten-free take on pancakes will make your weekend morning feel indulgent and guilt-free at the same time. Gluten-Free Zucchini Pancakes with Yogurt Dressing.

Under Armour. Menu Related Blogs. chevron_right. More Like This. Gluten-Free Zucchini Pancakes with Yogurt Dressing. Gluten-Free Zucchini Pancakes with Yogurt Dressing This low-calorie, gluten-free take on pancakes will make your weekend morning feel indulgent and guilt-free at the same time.

The post Gluten-Free Zucchini Pancakes with Yogurt Dressing. Active time: 15 minutes Total time: 40 minutes These zucchini fritters are vegetarian, gluten-free and deliver 16 grams of protein thanks to almond flour, eggs and the herby Greek yogurt sauce. They are delicious for dinner alongside a Greek salad or served as a brunch entrée. Gluten-Free-Zucchini-Pancakes-with-Yogurt-Dressing_FINAL.mp4.

Endomondo. May 25, 2018 · This low-calorie, gluten-free take on pancakes will make your weekend morning feel indulgent and guilt-free at the same time. Pages Other Brand App Page Endomondo Videos Gluten-Free-Zucchini-Pancakes-with-Yogurt-Dressing_FINAL.mp4. Directions.

Make the sauce: In a medium bowl, stir together the yogurt, feta, dill, lemon juice, olive oil and garlic. Refrigerate until ready to serve. Make the pancake: Preheat the oven to 375. Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl.

If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the. All of these gluten-free zucchini recipes are ones that everyone will love and that are simple enough to make with little effort in the kitchen. Whether you purchase your zucchini at a local farmer’s market or you buy them at a health food store, be sure to buy organic.

Many of these recipes leave the skin on and use fresh uncooked zucchini. The Best Gluten Free Zucchini Recipes on Yummly | Gluten-free Zucchini Bread, Grain-free Zucchini Boats, Skillet Zucchini Noodle Lasagna. green bell pepper, light reduced calorie honey mustard salad dressing and 4 more. Paleo Grilled Cobb Salad Tyson. extra virgin olive oil, zucchini, Tyson® Grilled & Ready® Chicken Breast Strips and 5. These shredded zucchini recipes are an easy and delicious way to eat your vegetables.

Shredded zucchini is a great binder in batters and mixes and works well in both sweet and savory recipes. Zucchini also adds moisture to any dish. Recipes like Dark Chocolate Chip-Zucchini Cookies and Quiche Lorraine with Zucchini Crust are healthy, flavorful and enjoyable at any time of the year.

List of related literature:

WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

It’s available roasted and as groats, flour, pasta and tea, and the flour can be made into pancakes or added to gluten-free muffin mixes.

“The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life” by Karen Fischer
from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life
by Karen Fischer
Exisle Publishing Limited, 2014

These would also be great with raspberries, blueberries, sliced bananas, or plums instead of figs, and you can make them gluten-free by substituting our gluten-free flour mix (see page 55) for the wheat germ, whole-wheat, and all-purpose flours.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

1⁄3 cup corn flour (not cornmeal) Part 2: Repeat the muffin recipe above by using 1 cup of this Gluten-Free Rice Flour Blend in place of 1 cup of wheat flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

You can also purchase wheat-free or gluten-free pancake mixes in the health food store.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

• Use the Gluten-free Sourdough Pancake recipe, to finish the pancakes.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

While as scrumptious, delicious, and easy to make as the preceding wheat-flour pancakes, the gluten-free variety does not hold or reheat well.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

BREAKFAST-GRIDDLE CAKES: At home, mix together % cup/90 g white whole-wheat/wholemeal flour, “A Cup/ 35 g cornmeal or semolina flour, 2 tsp baking powder, 4% tsp salt in a sturdy plastic or stainless-steel container big enough to stir your batter in the next day.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

If you are gluten intolerant, of course you will want to find a gluten-free alternative, but be sure it does not have any form of sugar or flour listed in the first three ingredients.

“Bright Line Eating: The Science of Living Happy, Thin and Free” by Susan Peirce Thompson, PHD, John Robbins
from Bright Line Eating: The Science of Living Happy, Thin and Free
by Susan Peirce Thompson, PHD, John Robbins
Hay House, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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51 comments

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  • Good morning! After you’ve watched this video, don’t forget to check out all the other zucchini recipes on my website. I’ve got tons of ways for you to enjoy this beautiful, seasonal veggie. And the double chocolate zucchini bread just might be my favorite. 😉 What about you? What’s your favorite zucchini recipe? xo Lisa

  • The fritters are so, so good. The yogourt sauce tops it perfectly. My hubby likes them too… he, who is not a veggie fan. Now that says something!

  • My mom made zucchini as bread, pudding and stuffed (for really large ones). Great and versatile veggie. Wish adults didn’t teach their children to hate veggies so much because later when they become adults they have so many bad habits and don’t know what they are missing.

  • You could probably just blend rice and water too. Or use other beans. Mostly what you are looking for is a starchy base to hold the veggies together. Don’t 100% about that, but now is a great time to expiriment at home ��

  • I did these without the cheese as I have a problem with cooked cheese. Absolutely delicious, even my picky daughter loved them, great recipe, thanks.

  • I didn’t read any of the comments until looking at my mix in the bowl and thinking that it looked a tad dry. In other words, it didn’t look like a “batter” I did squeeze the mix beforehand because I will normally get rid of excess water, as a matter of course, I have made other fritters and latkes and that is usually a prerequisite, to get them crispy. I was not that happy with the first two fritters I made I blame the coconut flour because everything I have tried to make with the coconut flour I bought, seems to turn out dryish or with a mealy/grainy mouth feel. Otherwise, the taste is excellent, I got tired of cooking one fritter at a time and made one huge one that I finished under the grill. It was too thick so I just smashed it and grilled till I got crispy edges. I am sure if I used regular flour, I would have been happier with the results, but it would not have been lower carb…..Thanks for the video and recipe.

  • I’m getting to the bottom of my freezer and discovered a bag of Frozen zucchini from last summer. I’m definitely making this with that zucchini. This came just in time thank you so much. I was considering zucchini bread cuz that’s all I could think of but I didn’t want the sugar. Have a great day

  • I loved these!!! Used up all my zucchini for now but got another “gift” from my zucchini fairy next door. LOL. So good that I kept snacking on them all day. I can think of worse ways to snack. Just made another batch. Boy am I going to miss zucchini this winter!

  • Can you please tell me where I can purchase the (mesh?) bag you used for squeezing out the zucchini water? I love your channel. Thank you.

  • Looks so yummy! Korean has similar dish and I will try to this version. I will let you know how it turns out. Thanks!! ����������

  • Made these tonight, and everyone went for seconds ��������. Thank you for this wonderful recipe (I must admit that I burned the first two but the rest went fine ��)

  • I absolutely love your recipes! I just found your channel this week. I made your chewy ginger molasses cookies and zucchini brownies… the cookies are ahhhhmazing!!! I’m still waiting for the brownies. It’s not cooling fast enough.:D

  • I harvested a 5 pound zucchini today and made your recipe with parmesan and pecorino instead of feta. It was delicious! Whole family loved it. Thank you so much

  • So… just made these in the air fryer n on the stove using only olive oil spray. I definitely liked the air fryer results better. It tasted less eggy and was cooked through better n a bit crispier. I also air fried with n without parchment paper… better without. As for the actual recipe… I added a crushed garlic clove n pinch of crushed red pepper. It was ridiculously good! Definitely recommend!

  • Nut allergy in my home. Is there a substitute for the Almond flour that will work interchangeably? The milk is no issue as I always use Coconut milk instead and it works.

  • Hello i just saw your video about your cookware and I was needing your advice. I’m thinking of buying Circulon cookware set. What do you think? And should I buy the hard anodized or the stainless steel? I still dont understand the difference, and for me one of the most important things is the toxic chemicals you talked about on that cookware video. So if you could please help me with this i would really appreciate it. Thank you❤️❤️❤️

  • Flour is a refined carb, no matter is its almond, coconut or wheat. This is in no way keto friendly, eating just a patty or two will kick you right out of ketosis.

  • I adore your content and appreciate all of the work that you put into your videos.
    I would like to give a little constructive criticism though. I am vegan and have been watching since you were mostly plant based and would give a warning when your video contained an egg. Now that you are more comfortable with using eggs, I was hoping that you might consider keeping your plant based and your egg based recipes separate.
    Also, I was wondering a while back why you were getting so much hate in the comments and I realize that it might be because you use the word vegan interchangeably with plant based and because vegan is about the animals, you really can not be vegan for a meal or for a day.
    I really do not want to unsubscribe because your recipes are some of the best I have tried and I love your energy but I dont want to watch a sandwich of not vegan recipes for some plant based content in between when there are plenty of plant based vegan YouTubeers doing plant based only content.
    Thank you so much.

  • Thank you, Lisa. I have learnt so much from watching all your cooking videos and gave me so many great ideas. My life passion has always been cooking. Now I am doing what I love after being a successful entrepreneur in the health and wellness industry living in different parts of the world, helping people. This is my time to cook, travel and live my passion. I am from Quebec Canada resided in Australia and Asia, My husband is Greek background and a photographer and loves your video. Thank you again

  • As you are zucchini fan, try the zucchini coconut chocolate cake,) really worth it, enjoy and thank you for this recipe looks great x

  • Watched an old meal prep video again. (Still love it) prepping anything new these days? Wow! That video got 8.2 million views! See everyone loved it!

  • Awesome idea! We have some zuccs in the freezer, and we have some coming from the garden on later. I have been thinking about okonomiyaki, I have a cabbage I need to use first.

  • This fritters remind me a very popular dish in Turkish kitchen which is called ‘mücver’. It’s a pretty easy vegetarian dish. Like this fritters, grated zucchini is mixed with eggs, plain flour, chives, dill and parsley. Seasoned with salt, black pepper and paprika. I like to add some thyme too. Then fry the mix just like you did for this fritter or bake in the oven. ( if i bake them i would add some cheese too.) Mmm yum. ������

  • Do you have to add the tapioca flour or is there an alternative? for the zucchini bread i have everything but that particular flour:)

  • okay, so tried this, but it was a complete failure. What most people will struggle with is the moisture, the zucchini will release massive amounts of water, i’d say 50-60% of its volume in water the moment it is shredded and touches salt. The portions in the recipe are way too big to experiment with. I ended up with a mix that had water floating in it. it is very difficult to get the proportions right. I”d suggest to those willing to experiment with this that you completely get rid of moisture from the shredded zucchini. add salt to it, let it sweat then put it in a cloth and squeeze the water out. As with these replacement recipes I don’t know what is left of the principal ingredient after all that you do to match the with flour recipes. Definitely not for beginners. I had to make small balls with my hands and squeeze the water out of them and then deep fry them, and it still just broke apart. You”d need a very dry paste with the right ratios of egg to make it hold together. be prepared for a huge mess. Appreciate the effort to make the video and for sharing the recipe.

  • I made this tonight and holy crap it was so good! My husband and I ate the entire batch (with a salad of course). Instead of goats cheese we used feta instead and it was great! Will definitely be making again!

  • Do you think this same recipe would work to make korean enoki mushroom pancakes? Every recipe I see for the enoki mushroom pancakes use 2 eggs and I’ve been wondering if it’d be possible withoit them, and this seems promising to also use with different veggies but I’m unsure haha! Either way definitely gonna try this out, it looks delicious!

  • Really professionally made and edited.
    Pozdrawiam i powodzenia w gotowaniu.
    Proponuje dodac polski jezyk jako subs, aby Ci co sie ucza polskiego mieli ciekawy material.

  • These look so tasty and easy, and nutritious with the veggies and chickpea flour. Will make them this week, because my cooking repertoire has gotten dull. Hope you’re well; TFP!

  • So will be trying this looks delicious just one question, as now following Keto diet I see you use Almond flour I thought not allowed bread flour etc. Could you kindly explain, thanking you in advance. Have a happy day.

  • I like everything but the cheese but as you said we could leave the cheese out. I was wondering if we could have the recipe and if we do how much flour?

  • They look delicious. I make something similar with broccoli wanna try with the zucchini. Have you ever made them in the oven? That’s how I do it. I put them on a baking sheet silicone at 400 degrees at 10 minutes then flip over for 10 minutes more they are bigger too. They don’t fall apart. I use grated pork rinds instead of coconut flour.

  • Great recipe! the content of your channel is amazing.

    What I wanna add is that people should be cautious when starting a keto diet, especially those suffering from underlaying health issues.

    You should advise your doctor before starting the diet and if you develop any symptoms.

    The 28-day keto challenge is designed to accompany you through your first month, it’s a very detailed program with great recipes and other tips and if you follow it effectively you shoud have great results! check it here:

    https://bit.ly/ketogenicdiet2

    Good luck on your journey:)

  • Thank you for this wonderful recipe. It really brings good memories to me this really hit the spot for me. Since I don’t live in my original place of birth this really made me feel right at home. Great job, by the way I’m making this dish now.����

  • You never said what type of cheese to use in this video or your website! Please give full details of everything you’re using when doing a tutorial! Thanks! ��

  • Hello, I made these this eve, I also encountered alot of water from the zucchini.. what I did was strain the excess water. These are DELISH and I am super happy with this recipe. Thanks!

  • I’m going to try these soon but I think instead of frying, I will bake them in a thin layer in a regular muffin pan or make tots out of them in a mini muffin pan.

  • For the Zucchini bread, the only ingredient I don’t have is the chickpea flour. Can i substitute it with something else?
    And for sure I will be making the brownies first! Can not wait to try them ����
    Another question: can I use vanilla protein powder instead of chocolate? I only have vanilla ��

  • I make a vegan version of this using zucchini, sweet potato and onions and then add humus and rice flour and white pepper and curry powder, they come out really well and are a great addition to a lunch box salad, with some tahini sauce.

  • Hi, first of all you are looking wonderful, it’s obvious that the low carb diet is working great for you. Love these low carb zucchini fritters they look delicious I’ll have to try them out.

  • This looks amazing! My neighbor brought me a ton of zucchini from his garden so I am going to make this one and probably all your other recipes especially the chocolate zucchini bread!

  • Honestly, your Page and blog have changed my life!! Eating healthy couldn’t be easier and more delicious. (An area I really struggle with).
    I’ve been able to cut back on my animal product intake. Been able to find recipes that fit my consumption restrictions due to allergies and sensitivities! I just love you! Thank you for being so amazing and sharing your amazingness with the world

  • Made this, trippled the recipe and added one diced pablano pepper. It was delicious and filling. But I would like to figure out a way to have them cook a bit more on the inside. Perhaps making them flatter will achieve this? Any tips?

  • Thank you! I used to make mock crab cakes that were similar to this but used Old Bay seasoning. Since I no longer consume wheat or other grains, I stopped making them. Thanks to this recipe, maybe I can enjoy them once again.

  • Just tried this recipe today! Almond flour was abit expensive here in Sydney, Australia. So I used the coconut flour. They were fantastic! My boyfriend loved them! On Sunday I’m gonna try out your stuffed peppers! Thanks for the recipes xx

  • i strongly dislike zucchini but i’m still watching this video because i love you and i knew you were going to make me want to try your recipes out and give zucchini a second chance… and you did! very much so! you really outdid yourself here, and i can’t wait to try these recipes asap! thank you for always being so creative and putting so much thought and effort into every single recipe you do. i really appreciate it. thank you for everything you do, incredible video as always, keep going! love you! have a good day/night!

  • Alyssa, All 3 recipes look AMAZINGLY SCRUMPTIOUS…..especially those brownies!! Wondering about a candida friendly modification?? ��

  • First time commenting here! This looks amazing! I also checked out your website—really happy for you and the great, authentic work you are putting out in the world, Lisa! Excited to try this recipe and more!

  • Have made the cake/ bread.The fritters look great ( chic pea fluid from the can works as egg )
    The brownies are amazing and dare I say dangerously more.ish:) Great video as ever*..Thanks and greetings.Helena

  • Hey Joel, I make a similar version of the pancakes, I then top with sour cream and enjoy chilled smoked salmon, along with chopped green onions. Thanks for sharing your recipe and have a great day!

  • i made it many times it is to die for of course if i want to have any complain!!!!!!! it is time consuming and it’s so good u need to make lots of it, definitely worth it