Zucchini pancakes are a great low-carb summer side dish that you can enjoy with any kind of meat, sausage or just a salad.
Ingredients, serves 6-8:
4 medium zucchini
2 medium carrots
1 tsp salt
3 large eggs
1tsp fresh lemon juice
1 big bunch chive
1 small bunch flat-leave parsley
2 sage leaves
1 tbsp lard or olive oil and more for frying
Julienne the vegetables with a knife or a food processor. Salt them and set aside for about 10 minutes.
Squeeze all access juices.
Finely chop the herbs.
Add the rest of the ingredients and season with pepper.
Heat some fat on a frying pan. Spoon mounds of the zucchini mixture into the pan and fry 2-3 minutes on both sides, until golden.