These are totally delicious, and you can swap the zucchini for any sort of shred-able vegetables (I love a blend of sweet potato, zucchini and beet, but we can't do that now can we?).
Nice as an entree topped with yogurt with salad on the side, too.
This serves 6-8 as a side dish or 4 as a light main course. Oh, and? My 4 year old loves them.
1 lb zucchini
1 minced garlic clove
3/4 tsp salt
1/4 tsp pepper
1/2 c garbanzo flour (Bob's Red Mill makes this--you can find it at health food stores)
EVOO or cooking spray
Shred the zucchini with a box grater or food processor, then wrap in several layers of paper towels or in a kitchen towel and squeeze gently until the zucchini is dry.
Place zucchini in a bowl and add the garlic, salt, pepper and egg, and mix well. (Some fresh herbs are nice here, too. I like basil or parsley, if you have some on hand). Stir in the garbanzo flour.
Spray or oil a nonstick skilled over medium high heat. Add about 1/4 cup of batter to the pan. It will be thick, so you may need to spoon it out and spread it. Quickly repeat til the pan is full but not crowded. Saute til nicely browned and gently turn, cooking the second side for 3-4 minutes.