Zucchini Pancakes With Basil Chive Cream |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a perfect mid-August recipe when your garden or Farmer's Market is overflowing with zucchini and all the herbs are fresh. Ingredients:
3/4 cup sour cream |
2 tablespoons water |
1/4 cup fresh basil, chopped |
2 tablespoons fresh chives, chopped |
1/2 teaspoon salt (to taste) |
4 cups zucchini, coarsely grated (1 lb) |
1 1/4 teaspoons salt |
1/4 cup all-purpose flour |
1 1/2 teaspoons sugar |
1/4 teaspoon black pepper |
2 egg whites |
4 tablespoons canola oil |
Directions:
1. For the basil cream: Blend sour cream, water, basil, chives and salt in a blender or food processor until smooth and pal green. Chill until ready to serve.
2. For the pancakes: Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen tower and twist towel to wring out as much liquid as possible.
3. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
4. Beat egg whites wtih a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
5. Heat 2 tablespoons oil in a 10-inch cast iron (or nonstick) skillet over medium high heat until hot but not smoking. Working in batches of 5, spoon about 2 tablespoons of batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 5 minutes total. As they cook, transfer to paper towels to drain and adding more oil to skillet as needed.
6. Serve immediately, with basil chive cream.
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