Recipe From: Cary Allen, ACF
1-2 zucchini squash, julienned
1-2 summer squash, julienned
1 medium Onion, julienned
1/4 cup fresh herbs, chiffonade
1/4 cup grated hard cheese (optional)
2 large eggs
1/2 cup garbanzo flour or other gluten free flour
2 tbsp extra virgin olive oil
to taste kosher salt and pepper
Assemble all ingredients in a large mixing bowl. Knead until all ingredients are a uniform paste.
Preheat griddle or saute pan to medium heat. Form and fry a thin patty with liberal use of EVOO or clarified butter. Make sure both sides are a nice golden brown.
Serve with yogurt or creme fraiche, if desired. Garnish with fresh parsley or chives (optional).
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