Zucchini and Thai Basil Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes. You'll need an 8-in. nonstick frying pan. Ingredients:
1 cup flour |
1/2 teaspoon baking soda |
about 1 tsp. kosher salt |
1 large egg |
1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel |
2 green onions, sliced on a diagonal |
1/4 cup thai basil or regular basil cut into fine shreds, plus small basil sprigs |
about 1/4 cup canola oil, divided |
Directions:
1. Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.
2. Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.
3. Quarter pancakes, garnish with basil sprigs, and add more salt if you like.
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