Zucchini Pancakes with Basil Chive Cream |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Ingredients:
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 |
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 |
Directions:
1. Make basil chive cream: Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
2. Make pancakes: 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.
3. Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
4. 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.
5. Serve immediately, with basil chive cream.
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