Merle
6 YEARS OLD
ZUCCHINI PANCAKES WITH
HOMEMADE LEMON MAYONNAISE
Makes approx. 8 pancakes
PANCAKES
1/2 pound small zucchini, grated
2 large eggs, lightly beaten
1/4 cup of all-purpose flour
Salt and pepper, to taste
1/2 teaspoon lemon zest
1 cup vegetable oil
MAYONNAISE
2 egg yolks, preferably organic
1 tablespoon white balsamic vinegar
1 cup vegetable oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste
For the pancakes:
Squeeze out excess moisture from the grated zucchini.
In a medium-size bowl, combine zucchini, eggs, flour, salt, pepper and
lemon zest.
Heat 1/2-inch of oil in a large frying pan over medium heat.
Add about 2 tablespoons of mixture to form pancake; cook each side
until golden.
Drain on paper towels.
For the mayonnaise:
Place egg yolks and vinegar in a medium-size bowl and whisk together.
Then start to add the oil bit by bit, always whisking until the oil and the
egg have been combined completely.
Continue adding remaining oil until it becomes a fluffy cream.
Add the lemon juice; season with salt and pepper.
SWEET PAUL . SPRING 2011 | 75
