500g small-medium zucchini
finely grated zest of half a lemon
6 basil leaves, chopped
2 eggs, lightly beaten
1/2 cup flour
salt & freshly ground black pepper
olive oil for frying
1/2 cup freshly shaved parmesan
rocket
Coarsely grate zucchini into bowl. Press down & squeeze with your hands, drain off as much liquid as possible.
Add the lemon zest, basil, eggs, flour & salt & pepper, to taste. Mix to combine.
Heat oil in a heavy based non-stick frypan. Add the zucchini mix to the pan in four batches. Cook 5-6 mins until the base of each pancake is golden. Turn & cook the other side.
Remove from pan drain on a paper towel. Serve pancakes topped wth rocket & shaved parmesan or with pieces of hot or wood-roasted salmon & a side of chargrilled peppers & semi-dried tomatoes.
(Serves 4)