- 1 medium zucchini grated and squeezed
- 1 cup of shredded fresh coconut
- 4 shallots, diced
- 3 tbsn of plain flour
- 3 eggs
- 3 tbsn of coconut oil or butter (melted)
- ½ tspn of baking powder
- ¼ tspn salt
- ½ tspn cayenne pepper
- pepper to taste
- Butter for frying
In a bowl mix the dry ingredients together.
Add coconut oil or melted butter, eggs, zucchini, shredded coconut and green onions.
Mix well again.
Melt butter in a non-stick frying pan and place 2 tablespoons of mixture for each pikelet ensuring they don’t touch each other.
Cook until golden brown.
Flip and brown the other side.
Makes about 10 pikelets