My Zucchini Pancakes (Gluten Free)
"I looked at a lot of zucchini pancake recipes and came up with this gluten free version."
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
1-2
ingredients
- 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
directions
- Using the coarse end of a grater, grate zucchini into a bowl.
- Add 1 egg and mix to blend. If mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy (like cole slaw), but should not be dripping with egg liquid.
- Start heating some olive oil in a large skillet.
- 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.
- 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.
- 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.
- 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.
- Serve and salt the pancakes at the table.
- 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.
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