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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great way to get your veggies in and a delicious side dish for any dinner. Ingredients:
1 medium zucchini, ends removed and coarsely grated |
2 eggs |
2 tablespoons oil |
1 teaspoon onion, chopped |
fresh ground black pepper |
3 teaspoons asiago cheese, grated |
2 fresh basil leaves, minced |
2 teaspoons flour |
salt, to taste |
Directions:
1. Grate zucchini into a bowl. Add eggs and mix thoroughly.
2. Start heating oil in a large skillet.
3. Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit more flour just to thicken slightly.
4. When the oil is hot but not smoking, put a spoonful of batter into the pan or griddle, immediately mashing it down to spread the batter and form thin pancakes that can crisp easily.
5. When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second When golden brown on the second side, remove pancakes. Drain on paper towels.
6. If desired, top with more grated asiago cheese.
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