mmmmmmmm lemon basil smells divine!!! apparently it is an Asian herb. I made this recipe below that the farm sent along in our CSA newsletter the week the sent the lemon basil. I had two zucchin that weighed about 10 oz total, but after preparing it decided it looked like barely any so I added a third much larger zucchini. I also needed to add a good 3 tablespoons more of flour b/c the batter was just too wet. I didn’t make the dressing or use and goat cheese either.
Lemon Basil Zucchini Pancakes
Makes 4 pancakes
1 large zucchini, about 1/2–3/4 lb, peeled
1 tsp kosher salt
1 small onion, peeled and very thinly sliced
1 large egg, lightly beaten
1 tablespoon all-purpose flour
freshly ground black pepper to taste
1 large garlic clove, minced or pressed
1/4 cup (loosely packed) fresh lemon basil leaves, chopped
1/4 cup (loosely packed) fresh flat-leaf parsley leaves, chopped
vegetable oil for frying
4 1-oz discs of goat cheese (optional)
1 tbsp balsamic vinegar
1/4 tsp Dijon mustard
2 tbsp evoo
Coarsely grate zucchini and put in colander, add salt and stir to combine, allow to drain for 10 minutes, put zucchini into dish towel and squeeze out excess water.
Slice onion very thinly, rinse with cold water and drain on paper towels.
Add vegetables to bowl with egg, lemon basil, parsley, flour, pepper and stir gently until combined.
In large nonstick skillet over moderate heat, heat oil until hot but not smoking. Drop 1/3-cup portions of batter into pan and gently flatten each into 3-inch diameter cakes. Fry, turning once, until well browned on both sides, about 8 minutes total. Final minute, add thin goat cheese disc to each pancake to heat through. Transfer to paper towels to drain.
While pancakes are frying, stir together the vinegar, mustard and olive oil for the dressing.
Spoon dressing over pancakes and serve immediately.