Ingredients

The following ingredients have 2 Servings
  • 1 medium Zucchini
  • 1 medium Carrot
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Cracked Black Pepper
  • 3/4 cup Sparkling Water
  • 1/2 cup AP Flour
  • Sriracha Mayo (to taste)
  • Sprouts (to garnish)

Instruction

  • Using a vegetable peeler, peel the first layer off the zucchini and carrot and discard. Use the peeler to completely peel the zucchini and carrot, putting the shreds into a large bowl.
  • Add in the garlic powder, paprika, salt, pepper, and lemon juice and toss well to mix.
  • In a separate bowl combine the flour and the sparkling water. Do not over mix, but do use a whisk so there are no lumps. When it is a proper pancake consistency (add more sparkling water if it is too thick) dump in the zucchini mixture and toss to coat.
  • On a searing hot skillet ladle half of the mixture. When small bubbles form in the center of the zucchini pancakes that means they are ready to flip. About 1 minute on the first side, and half a minute on the second, depending on temperature.
  • Plate and drizzle with the sriracha mayo and garnish with sprouts.