Zucchini Flapjacks with Basil Cream


For the flapjacks

1 zucchini, washed

1 teaspoon salt

2 egg whites


2 tablespoons cornstarch

freshly ground black pepper

1/4 cup peanut oil

3 tablespoons pine nuts, roasted

1/3 cup coarsely grated Parmesan cheese

For the basil cream

2/3 cup sour cream

1/4 cup chopped fresh basil

salt and pepper to taste

1 tablespoon cold water