Gluten-Free Zucchini Pancakes with Minted Pea Dip : Foodwise

Name: Gluten-Free Zucchini Pancakes with Minted Pea Dip : Foodwise
Ingredients: 1 pound fresh English peas, shelled (about 1 cup shelled); 2 tablespoons to ¼ cup olive oil; 1 tablespoon fresh mint leaves; ¼ teaspoon sea or kosher salt; Juice of ½ lemon; Optional: ½ cup feta or ¼ cup grated parmesan cheese (If you choose to omit the cheese, add a bit more salt and ¼ teaspoon of Dijon mustard); 2-3 medium zucchini; Salt; Olive oil for sautéing; ½ onion, chopped or thinly sliced; 1 large egg; ¼ teaspoon freshly ground black pepper; Optional seasonings: ¼ teaspoon each of dried dill; thyme, and/or oregano; 4-5 tablespoons gluten-free flour without gums

foodwise.org

Gluten-free zucchini pancakes topped with minted pea dip—perfect spring/summer appetizer!

View full recipe on foodwise.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.

Share this recipe:

Ingredients

1 pound fresh English peas, shelled (about 1 cup shelled)
2 tablespoons to ¼ cup olive oil
1 tablespoon fresh mint leaves
¼ teaspoon sea or kosher salt
Juice of ½ lemon
Optional: ½ cup feta or ¼ cup grated parmesan cheese (If you choose to omit the cheese, add a bit more salt and ¼ teaspoon of Dijon mustard)
2-3 medium zucchini
Salt
Olive oil for sautéing
½ onion, chopped or thinly sliced
1 large egg
¼ teaspoon freshly ground black pepper
Optional seasonings: ¼ teaspoon each of dried dill; thyme, and/or oregano
4-5 tablespoons gluten-free flour without gums