Zucchini Asiago Pancakes
- 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
- Grate zucchini into a bowl.
- Add eggs and mix thoroughly.
- Start heating oil in a large skillet.
- 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.
- 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.
- 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.
- If desired, top with more grated asiago cheese.
zucchini, eggs, oil, onion, fresh ground black pepper, asiago cheese, fresh basil, flour, salt
Taken from www.food.com/recipe/zucchini-asiago-pancakes-387844 (may not work)