Ingredients
-
3 medium zucchini (about 1 1/2 pounds total), grated
-
1 teaspoon kosher salt, divided
-
6 medium Fresno chiles, stemmed, seeded and roughly chopped
-
5 cloves garlic, peeled, plus 1 clove, chopped, divided
-
¼ cup lemon juice
-
2 large eggs
-
¼ cup all-purpose flour
-
2 tablespoons grated Parmesan cheese
-
2 tablespoons chopped fresh chives, parsley and/or basil
-
Ground pepper to taste
-
2 tablespoons extra-virgin olive oil
Directions
-
Place zucchini in a colander over a bowl. Sprinkle with 1/2 teaspoon salt; toss well. Allow to drain for about 20 minutes.
-
Meanwhile, place chiles and 5 garlic cloves in a food processor; process until finely chopped. Add lemon juice and the remaining 1/2 teaspoon salt; process again. Set aside.
-
Gently squeeze liquid from the zucchini. Whisk eggs in a large bowl. Add the zucchini, flour, Parmesan, herbs, chopped garlic and pepper to taste.
-
Heat oil in a large skillet or griddle over medium heat. Using a generous 2 tablespoons each, make 6 pancakes in the pan, flattening the batter gently. Cook until golden on both sides, 2 to 4 minutes total. Transfer to a platter; tent with foil to keep warm. Repeat with the remaining batter.
-
Serve the pancakes with the sauce.
