1 pound zucchini, stems removed
1 egg lightly beaten
¼ c. parsley, chopped (of 2T dried)
½ c. shredded Parmesan cheese
½ c. flour
½ tsp baking powder
¼ c. sweet basil, chopped
½ t. salt
¼ t. freshly ground pepper
Combine all of the ingredients except for the zucchini In a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes (it will be THICK!) Grate the zucchini and add it to the bowl. The moisture from the zucchini will enable the batter to be stirred. Use immediately.
Heat oil in a large skillet over medium heat. Using a ¼ c measure, pour out 3-4 cakes. Cook until lightly browned on each side. Drain on paper towel.
Serve with Tzatziki.