@plantbasedrd: my current favorite way to use up all that zucchini, zucchini pancakes ✨ btw also freezes well if you want to make a bunch at once #plantbasedrecipes 2 medium zucchini, ~450g 1, 16 oz container silken tofu, 454g 1 tsp kosher salt (plus more as needed) 1 1/2 cups all-purpose flour, spoon and leveled, 188g 1/2 cup potato starch (or 6 tbsp cornstarch), spoon and leveled, 85g 1 tsp baking powder 1/4 cup sesame seeds 1 small red onion, thinly sliced 4 scallions, thinly sliced 3 cloves garlic, grated 1 inch ginger, grated Avocado oil for cooking I have all the detailed instructions, ingredient substitutions, and more on my latest blog post in profile