Makes 20-2" pancakes
6 oz zucchini
1 large egg
3 Tbsp all-purpose flour
1 tsp chili flakes
½ tsp chopped garlic
½ tsp salt
1/8 tsp black pepper
Grate the zucchini finely on a box grater or mandoline. Squeeze the zucchini to remove as much liquid as possible.
Beat the egg and whisk in the flour, salt and pepper. Stir the zucchini, garlic, and chili flakes into the egg mixture until well coated. Heat a non-stick saute pan over medium high heat. Add one tablespoon vegatable oil in the pan and drop a heaping tablespoon of mixture into the pan to form a pancake. Fry for two miuntes per side or until browned.
Remove from heat and drain on paper towels. Top with crème fraîche and smoked salmon.
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