Grate the zucchini using a coarse grater and place in a colander. Fold in the salt and leave to stand over a bowl for 30 minutes to allow the moisture to drain. Rinse and thoroughly wring out the zucchini. Wrap the mixture in a dish towel and wring out again until it is truly ‘dry’. Beat the egg whites until stiff with a dash of salt. Stir the cornflour through the zucchini and generously grind pepper on the mixture. Carefully stir in the beaten egg whites. Heat a layer of oil in a non-stick frying pan. Using two tablespoons, drop heaps of this mixture into the hot oil. Using the back of a spoon press against the pancakes to make them
In the meantime, make the basil cream: blend all ingredients in a food processor, if necessary, add
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