Zucchini Pancakes with Lemon Basil Aioli

For the aioli:
In a small bowl, whisk together all of the aioli ingredients. Cover and refrigerate until you’re done making the pancakes.

For the pancakes:
In a small saute pan, heat about a teaspoon each of olive oil and butter over medium heat. Saute the onion for about 2-3 minutes until softened, add the garlic and saute for another minute or so. Remove to a bowl and set aside.

In a large bowl, add the zucchini and season with salt and pepper. Stir in the sauteed onion and garlic and stir well to combine. Add about 6 Tablespoons of flour and the baking soda. Allow to sit for 5-10 minutes. Once it has rested, check the consistency of the batter. If the batter seems too thin, add another tablespoon of flour and check again. If it still seems thin you can add the last tablespoon of flour.

Heat a saute pan over medium high heat and add about a tablespoon each of olive oil and butter. Heat until bubbling and then use a ladle to scoop and pour the batter into small pancakes. Cook for about 2-3 minutes and then flip and cook for another 2-3 minutes on the opposite side. You can keep the cooked pancakes warm in the oven while you are cooking the remaining pancakes.

Serve with the Lemon Basil Aioli.