Ingredients
4 c. shredded zucchini
1 t. salt (divided)
1/3 c. flour
1/3 c. red. fat sour cream
1/4 c. grated, fresh Parmesan cheese
2 T. minced shallots
1 T. fresh basil, chopped
1/2 t. baking powder
2 large eggs, lightly beaten
1 garlic clove, minced
fresh ground black pepper, to taste
1 T. extra virgin olive oil
Preparation
Place zucchini in a colander and toss with 1/2 t. salt, allowing the zucchini to drain for 20-30 minutes. Dry with paper towels.
Combine remaining salt with zucchini and remaining ingredients through black pepper in a large bowl. Toss well.
Heat a large skillet over medium heat with a tablespoon of olive oil. Add zucchini mixture by 3/4 c. full and press down. Cook about 4-5 minutes or until light brown and then turn over to cook other side for another 4-5 minutes or until done.
Serve hot.
