Zucchini pancakes are a great low-carb summer side dish that you can enjoy with any kind of meat or sausage.
Vegetables are allowances on PKD and are only recommended for healthy/recovered people. Don't eat more than 100 g a day in any case.
Ingredients, serves 6-8:
4 medium zucchini
2 medium carrots
1 tsp salt
3 large eggs
1 big bunch chive (optional)
1 small bunch flat-leave parsley (optional)
2 sage leaves
1 tbsp lard 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.