My Zucchini Pancakes (gluten Free)

Total Time: 12 mins Preparation Time: 7 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 medium stalk zucchini, coarsely grated (no need to squeeze out water)
• 1 -2 whole egg
• 1 -2 teaspoon red onion, chopped
• black pepper, freshly ground
• 3 fresh basil leaves, snipped
• 1 -2 tablespoon asiago cheese, freshly grated on fine holes of grater
• extra virgin olive oil
• salt

Recipe

• 1 using the coarse end of a grater, grate zucchini into a bowl.
• 2 add 1 egg and mix to blend. if mixture looks a little dry, add one more egg yolk (save the egg for another use). it should look creamy (like cole slaw), but should not be dripping with egg liquid.
• 3 start heating some olive oil in a large skillet.
• 4 add onion, black pepper, basil and asiago cheese to the zucchini. (these are not measured; you just sort of intuit it.) add a hint of garlic, or extra pepper, or a little cayenne pepper if you want to kick it up a bit or if you want to mask the sweetness of the sautéed zucchini.
• 5 when the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. repeat til pan is full.
• 6 it is better to sauté in two large pans simultaneously rather than cook a second batch of pancakes in the re-used oil, as they will pick up an unpleasant odor.
• 7 when the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. drain on paper towels.
• 8 serve and salt the pancakes at the table.
• 9 note: sauteed zucchini tends to be sweet, so you may want to add a hint of garlic, extra black pepper or cayenne pepper to kick it up a little.