2000s Recipes + Menus
Zucchini Pancakes with Basil Chive Cream
Makes15 pancakes (hors d'oeuvre or side dish)
- Active time:25 min
- Start to finish:45 min
August 2002
For basil chive cream
- 3/4 cup sour cream
- 2 tablespoons water
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt, or to taste
For pancakes
- 4 cups coarsely grated zucchini (1 lb)
- 1 1/4 teaspoons salt
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 tablespoons vegetable or canola oil
Make basil chive cream:
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Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
Make pancakes:
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Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
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Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
-
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
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Serve immediately, with basil chive cream.
- Keywords
- melissa roberts,
- summer,
- zucchini,
- pancakes
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