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1
Using the coarse end of a grater, grate zucchini into a bowl.
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2
Add 1 egg and mix to blend.
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3
If mixture looks a little dry, add one more egg yolk (save the egg white for another use).
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4
It should look creamy (like cole slaw), but should not be dripping with egg liquid.
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5
Start heating some olive oil in a large skillet.
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6
Add onion, black pepper, basil and asiago cheese to the zucchini.
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7
(These are not measured; you just sort of intuit it.)
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8
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 sauteed zucchini.
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9
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.
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10
Repeat til pan is full.
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11
It is better to saute 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.
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12
When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side.
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13
Drain on paper towels.
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14
Serve and salt the pancakes at the table.
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15
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.
