Lately, I've put together dishes on a whim with whatever I find in my fridge, and sometimes those turn out to my favorite dishes.  I had a zucchini to use up so rather than wasting it, I grated it down, let it drain as I got ready, and fried up these thin flapjacks before heading up to the rooftop for a glass of wine and a summer sunset.  These flapjacks can be prepared a bit thicker, but I prefer them thin and crisp this way.

+BLOVIN’+

Zucchini Flapjacks with Basil Cream Dip Serves 4

Ingredients 1 zucchini, washed 2 egg whites salt freshly ground black pepper 2 tbsp cornstarch 1/4 cup olive oil grated Parmesan cheese

For basil cream 2/3 cup sour cream 1/2 cup chopped fresh basil salt and freshly ground pepper *1 tbsp of water if you want to water down

Grate zucchini into a colander using a coarse grater.  Add salt and leave to sit over a bowl for about 30 minutes to allow all moisture to drain.  Rinse and thoroughly wring out zucchini, then wrap mixture in a dish/ paper towel to make sure it is fully dry.  Stir cornstarch through the zucchini and grind pepper on to the mixture.  Then, in a separate bowl, beat the egg whites until stiff, add a pinch of salt, and carefully fold eggs into zucchini mixture.

Heat oil in a large non-stick skillet.  Using two tablespoons, scoop heaps of mixture into the hot oil.  *You can use the back of a spoon, press against the flapjacks to flatten.  Fry each side for about 3-4 minutes or until golden brown.  Place flapjacks on a paper towel to drain, and continue to finish up the mixture.

For the basil cream, blend all ingredients in a food processor.  Serve with flapjacks, and a sprinkle of grated Parmesan cheese.