My Zucchini Pancakes (Gluten Free)

I looked at a lot of zucchini pancake recipes and came up with this gluten free version.

• Ready In: 12 mins
• 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

1. Using the coarse end of a grater, grate zucchini into a bowl.
2. 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.
3. Start heating some olive oil in a large skillet.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve and salt the pancakes at the table.
9. 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.