This recipe was posted on the gourmet FB page. It sounded great, but a wee bit too heavy for me. So I tweaked it and turned them into healthier Zuk bacon pancakes.
FOR BASIL MAYO
1 c basil
1 c lite mayonnaise
2 TBSP water
1 tsp fresh lemon juice
1 1/2 c all-purpose flour
1/2 tsp baking powder
1/8 tsp cayenne
3 medium zucchini, grated
2 fresh jalapeño, stemmed and minced (including seeds)
2 TBSP finely chopped chives
1 egg white, lightly beaten
1 c milk or buttermilk
6 slices crisp-cooked bacon, finely
MAKE BASIL MAYO:
Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.
Whisk together flour, baking powder, cayenne, 1/2 tsp salt, and 1/8 tsp pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.
Heat a griddle over medium high heat. Cook about 2 minutes per side.
Serve fritters with basil mayo.